John Myers
Lamb’s Lettuce with Turkey Strips
The perfect lamb’s lettuce with turkey strips recipe with a picture and simple step-by-step instructions.
- 2 piece Turkey schnitzel
- 200 g Lamb’S lettuce
- 4 tablespoon Rapeseed oil
- 3 tablespoon Bianco balsamic vinegar
- 1 tablespoon Garden herbs chopped (fresh or frozen)
- 1 small Onion
- 1 toe Garlic
- Salt and pepper from the mill
- 1 tablespoon Sugar weed (Graftschafter Goldsaft) alternatively honey
- 1 Handful Walnuts
- 3 Cocktail tomatoes
- Rinse turkey escalope with cold water, pat dry and cut into strips. Salt the turkey strips, fry them in a pan with a little oil until golden-brown on both sides, pepper and set aside.
- Clean the salad, wash in plenty of water until there is no more sand in the water and spin dry with the salad spinner.
- Coarsely chop the walnuts and roast them in a coated pan. If you like, you can set aside 1 tablespoon of the roasted walnuts to garnish.
- Finely dice the onions. Chop the garlic into small pieces. Eight tomatoes.
- Mix the salt, pepper, herbs, onions, garlic, cabbage, walnuts, vinegar and oil. Fold in the lamb’s lettuce, distribute on plates, add the turkey strips and garnish with the tomatoes. Finally sprinkle with the remaining walnuts and serve. Good hunger.
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