Mixed salad with turkey, pomegranate and Balsamic vin

Mixed green salad with turkey and pomegranate

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For this salad we propose to use the vinegar balsamic dressing Castello or one of the traditional balsamic vinegars of Reggio Emilia and Modena.

Ingredients

  • 1 breast of turkey
  • 1 stalk of celery
  • 1 carrot
  • 1 tablespoon extravirgin olive oil
  • 100 g of mixed salad (frisee salad, red chicory, lettuce)
  • 1/2 tablespoon of Balsamic Vinegar of Reggio Emilia.
  • salt and pepper to taste

Preparation

Lay the turkey in a saucepan full of salted water and add the celery and carrot , already washed and cleansed. Put on the fire to cook very slowly fao at least half an hour.

The turkey has to be placed (leaving it in its cooking liquid) in the refrigerator and served the next day. In a bowl put salt and pepper and balsamic vinegar , melt with a whisk and form a tasty vinaigrette.

Season the salad with a tablespoon of sauce and place it on the plate, then take the turkey (dry thoroughly with paper towels) and cut it with slicer.

Composition of the dish

Arrange the slices on the salad, garnish with pomegranate and season with the remaining vinaigrette.



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