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- Turkey and Bean Salad
- (Insalata di Tacchino e Fagioli)
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Ingredients:
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- 9 oz (250 grams) skinless turkey breast fillet, cut into strips
- 12 oz (350 grams) canned borlotti beans, drained and rinsed
- 1 spring onion, thinly sliced
- 1 tablespoon capers, drained and rinsed
- 1 fresh flat-leaf parsley sprig
- 7 tablespoons extra virgin olive oil, plus extra for dressing
1 and 1/2 teaspoons Dijon mustard
1 tablespoon red wine vinegar
Salt and pepper
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- Directions:
- Heat 3 tablespoons of the olive oil in a frying pan.
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- Add the turkey breast strips and cook over a medium heat, stirring frequently, until golden brown all over.
Season with salt and pepper and remove from the heat.
Chop the capers with the parsley and put them in a salad bowl.
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- Add the turkey, spring onion and beans.
Mix together the Dijon mustard, the remaining olive oil and the vinegar in a bowl and season with salt and pepper.
Pour the dressing over the salad, toss and serve. Serves 4.
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