Turkey Breast over Italian-Style Salad
with homemade croutons & caramelised red onion- Melk (inclusief lactose)
- Soja
- Tarwe
- Gerst
- Gluten
- Haver
- Rogge
- Sesamzaad
- Ei
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Noten
- May contain traces of allergens
When turkey was first introduced to Europe in the 1500s, it was considered a luxury meat – but by the 19th century, turkey breast had made its way onto everyday meals, not just holiday tables!
Ingredients
½ piece
Red onion
1.5 piece
Roma tomato
10 milliliters
Basil crème
¼ sachet(s)
Italian seasoning
15 g
Grated Gouda
(Contains: Melk (inclusief lactose))
40 g
Lamb's lettuce
½ piece
Bell pepper
½ piece
Wholegrain ciabatta
(Contains: Soja, Tarwe, Gerst, Gluten, Haver, Rogge, Sesamzaad May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten)
1 piece
Turkey breast
Not included in your delivery
½ tablespoon
[Plant-based] butter
1 tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
3 teaspoon
Balsamic vinegar
1 teaspoon
Sugar
½ teaspoon
Mustard
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Slice the onion into half-rings. Cut the tomato into thin wedges.
- Cut the bell pepper into strips.
- Transfer the turkey to an oven dish and drizzle with olive oil. Add half of the Italian seasoning, then roast in the oven for 20 - 22 minutes (see Tip).
Tip: to make the turkey crispier, you can first sear it in some olive oil for 1 minute in a frying pan over high heat.
- Dice the bread and transfer to a bowl.
- Drizzle with olive oil, then add the rest of the Italian seasoning and toss well to coat.
- Transfer to a parchment-lined baking sheet and scatter over the cheese.
- Bake in the oven for 8 - 10 minutes or until golden-brown. Season to taste with salt and pepper.
- Melt a knob of butter in a frying pan over medium-high heat.
- Fry the onion for 5 minutes, then add the sugar and two thirds of the balsamic vinegar.
- Fry for 2 - 3 more minutes, then set aside and allow to cool.
- In a salad bowl, combine the extra virgin olive oil with the honey, the mustard and the rest of the balsamic vinegar.
- Transfer the lettuce, the tomato and the bell pepper to the salad bowl.
- Season with salt and pepper, then toss well to combine with the dressing.
- Serve the salad on plates with everything else alongside.
- Garnish with the caramelised onion and drizzle with the basil crème to finish.
