Salade César saine à la dinde et aux pois gourmands

Ingrédients

• 2 turkey fillets
• romaine lettuce leaves
• container of sugar snaps
• 2 hard-boiled eggs, cut into 6 wedges (I use an egg slicer for this)
• 2 vine tomatoes
• shavings of fresh Parmesan cheese
• 1 tablespoon capers
• salt & pepper
• 1 tsp Bob’s garden kruiden van Simply Spices (you can also choose your own herbs, for example oregano)

Préparation

1. 1

   1. Cut the turkey fillet into strips and stir-fry them in a wok or frying pan until cooked through. Clean the sugar snaps and blanch them in a small pan of boiling water for 2–3 minutes.2. Wash and chop the tomatoes and prepare two plates. Divide the lettuce leaves, tomatoes and sugar snaps between the plates. Place the pieces of cooked turkey and the egg wedges on the salad. Use an immersion blender with chopper to make the dressing from the nuts, olive oil, Worcestershire sauce and balsamic vinegar. Garnish the salad with some capers and Parmesan shavings and finish by drizzling the dressing over everything. Enjoy!