Turkey sandwich with Waldorf salad
Chop the onion. Finely chop the parsley, chervil, and iceberg lettuce.
Ingredients · Servings 4 people
- 400 g turkey fillet
- chicken seasoning
- olive oil
- 5 stalks of celery
- 1 call
- 1 rode ui
- 1 head of iceberg lettuce
- 1 bunch of flat-leaf parsley
- 1 bunch of chervil
- 2 the mayonnaise
- 2 tablespoons coarse mustard
- lemon juice
- 100 g walnuts
- salt and pepper
- 50 g pine nuts
- 120 g Parmesan cheese
- 2 trays of garden cress
- 1 clove of garlic
- 1 large ciabatta
Method · 15 min
- Sprinkle the turkey fillets with chicken seasoning and olive oil. Season to taste with salt and pepper.
- Grill the turkey fillets in the grill pan until brown stripes appear. Then cut into strips.
- Remove the strings from the celery and cut into small pieces.
- Peel the apple and cut into thin strips.
- Finely chop the onion. Finely chop the parsley, chervil, and iceberg lettuce.
- Mix the chopped herbs with the lettuce, celery, onion, and apple in a large bowl.
- Mix the mayonnaise and mustard into the salad. Season to taste with salt, pepper, and a little lemon juice.
- Roughly chop the walnuts and add them to the bowl. Toss briefly.
- Add the pine nuts, olive oil, a little lemon juice, and the Parmesan cheese to a blender.
- Crush the garlic and add it to the blender along with the watercress. Blend into a smooth pesto.
- Cut the ciabatta open. Spread both sides with the watercress pesto.
- Place the grilled turkey strips over the pesto. Divide the Waldorf salad over the sandwich.
Mix the mayonnaise and mustard into the salad. Season to taste with pepper, salt, and a little lemon juice.
