Warm Turkey Salad

Ingredients

3 cloves garlic

4 turkey steaks

1 lemon

400 g cauliflower

6 tbsp olive oil

Salt

Pepper

1 bunch arugula

1 package Swiss chard and corn mix

4 anchovies

3 sprigs rosemary

1/2 ciabatta

Slice the turkey steaks in half lengthwise, almost all the way through, but not all the way through. This will create large, but not too thin, pieces of meat. If you're cutting the breast fillets yourself, you'll need 1 cm thick pieces. Salt and pepper them on both sides. Set aside.

Wash the arugula and remaining leaves. Dry.

 

Zest half a lemon very thinly, being careful not to cut the bitter white layer. Cut the zest strips into very thin strips.



Divide the cauliflower into small florets and place in boiling salted water for about three minutes. Meanwhile, peel and slice the garlic. Drain the cauliflower. Finely chop the anchovies. Finely chop the rosemary leaves.



Make croutons from the bread using your favorite method. You can bake it in the oven – tear it into pieces by hand and place it on a parchment-lined baking sheet. Heat at 180 degrees Celsius for 7 minutes. Alternatively, toast slices of ciabatta in a toaster and then tear them into a salad by hand.

 Heat the olive oil in a large skillet over medium heat and add the garlic, anchovies, lemon zest, and rosemary. Fry for a minute or two, until the garlic begins to brown and the anchovies begin to soften.

Juice 1/2 a lemon and stir. Add the cabbage to the skillet, toss with the oil, and fry for another minute.

Transfer the dried leaves to a large bowl. Add the cabbage from the skillet along with the oil. Sprinkle with breadcrumbs. Toss everything together.

In the same skillet, fry the turkey for 3-4 minutes on each side. You can also grill it. Then slice the turkey diagonally. Add it to the salad and toss again.

Serve immediately.

Enjoy!