Turkey salad 3

08383 TURKEY SALAD INGREDIENTS for 4 PEOPLE 400 g of sliced Turkey Breast, 125 g of canned corn, 3 tablespoons olive oil, 50 g of Belgian Endive, 50 g of Red radicchio, Frisee Salad 50 g, 50 g, 1/2 lattughino red pepper, 1 tablespoon of white vinegar, 1 tablespoon flour, 1 clove of garlic, 3 tablespoons of white wine, 2 pinches fine salt, pepper 1 dusting.

Clean the Turkey by fat, beat the slices lightly with meat tenderizer.

Protect the meat with plastic wrap and cut it into long strips 7 cm and 1 cm wide and up to pour flour them.

Peel the garlic and Brown in a pan with a tablespoon of oil for one minute, remove the garlic and put the meat.

Cook 3 minutes, turning meat strips over, sprinkle with the wine, let it evaporate, you put a lid and cook for 10 minutes over low heat.

To prevent the flesh burn joined a spoonful of broth vegetable nut hot or warm water.

Season with salt and pepper and strain the meat on a plate with paper towels.

Mix the vinegar with the remaining sciogliendolo salt with a fork in a bowl.

Stir remaining oil, 1/2 tablespoon at a time, and 1/2 tablespoon warm water, continuing to whisk.

Clean the lettuce, discarding the cores thoroughly exhausted and leaves the hard base of the stems, remove the seeds and pith of the pepper, wash well vegetables, drain and dry in a towel.

Cut the pepper into strips 4 cm long and 2 mm wide, and drained corn from the liquid.

Arrange the leaves of Endive and radicchio rosso in corona and alternate, on a serving platter.

Sprayed with the dressing, place over the meat, corn and other salads, stir well and serve immediately.