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🍽️ Crispy Turkey Strips on Arugula Salad with Capers Dressing

519 kcal · 30 min · 4 servings

Ingredients

• 2 bunch arugula
• 1 Lollo Rosso
• 2 small red onions
• 3 tbsp balsamic vinegar
• 1 tbsp lemon juice
• salt
• pepper (freshly ground)
• 1 tsp Dijon mustard
• 30 g capers
• 1 tsp maple syrup
• 6 tbsp pine nuts
• 4 turkey cutlets (à 125 g)
• 2 tbsp sunflower oil
• 4 tbsp olive oil (cold-pressed)

Instructions

1. 1. Thoroughly wash the salads (arugula, Lollo Rosso) under cold water.
2. 2. Shake off excess water or dry them with a kitchen towel.
3. 3. Tear the salad leaves into bite-sized pieces if necessary.
4. 4. Peel the onions.
5. 5. Slice the onions into thin rings.
6. 6. Distribute the prepared salad leaves and onion rings onto four plates.
7. 7. Whisk vinegar and lemon juice together in a small bowl.
8. 8. Season the liquid with salt and pepper to taste.
9. 9. Stir mustard into the dressing liquid.
10. 10. Add the capers to the mixture and adjust the taste with maple syrup.
11. 11. Slowly whisk in the olive oil while stirring constantly.
12. 12. Heat a pan without fat on the stove.
13. 13. Roast the pine nuts in the pan until golden brown.
14. 14. Remove the roasted pine nuts from the pan and set them aside.
15. 15. Rinse the turkey meat under cold water.
16. 16. Pat the meat dry with kitchen paper.
17. 17. Cut the turkey meat into strips.
18. 18. Heat sunflower oil in a pan until it is hot.
19. 19. Fry the turkey strips for approx. 4 minutes on both sides.
20. 20. Season the fried meat with salt and pepper.
21. 21. Place the turkey strips on top of the salad leaves on the plates.
22. 22. Drizzle the vinaigrette over the meat and salad.
23. 23. Sprinkle the dish with the roasted pine nuts.
24. 24. Serve the dish immediately.

Nutrition per serving

• kcal: 519
• Protein: 56 g · Fett/Fat: 29 g · Carbs: 8 g