Salad with roasted turkey, orange, kefalotyri & citrus fruit dressing – Kalamata Papadimitriou

Salad with roasted turkey, orange, kefalotyri & citrus fruit dressing



Serves 2

160 gr roast turkey with aromatic herbs
150 gr green lola salad
1 bunch of rocket
150 gr iceberg
40 gr radicchio
1 orange
40 gr authentic Danish hard cheese (Parmesan style)
1 cup white dry wine
1 tbsp olive oil
2 tbsp lemon juice
2 tbsp pistachio nuts
40 gr croutons (for serving)
salt – pepper

For the croutons:
4-5 slices of pre-sliced bread (crust removed)
olive oil
1 tsp dry oregano
salt – pepper

For the dressing:
2 tbsp mild mustard Kalamata Papadimitriou
2 tbsp honey
40 ml white balsamic vinegar
50 ml olive oil
50 ml sunflower oil
juice and zest from 1 orange
juice and zest from 1 grapefruit
2 tbsp orange & lemon balsamic cream Kalamata Papadimitriou

Cut the roasted turkey into small cubes. Sauté in a non-stick pan with a little olive oil for 1-2 minutes and season with salt and pepper. Add the white wine and after the alcohol has evaporated, add the lemon juice.

For the croutons:
Cut the bread slices into small cubes and place them in a non-stick baking tray. Drizzle with olive oil, season with salt and pepper, sprinkle with oregano and bake in a preheated oven at 160oC for 10 minutes.

For the dressing:
In a bowl combine the mustard, honey, and white balsamic vinegar and whisk with a balloon whisk. Slowly add the olive oil, sunflower oil, salt and pepper and keep whisking until the dressing thickens. Add the grapefruit zest, orange zest, orange juice and grapefruit juice. Finish with the orange & lemon balsamic cream.

For the salad:
In a large bowl put the rocket, the green lola, the iceberg and the radicchio. Add the croutons, the parmesan flakes and the pistachio nuts thickly chopped. Pour the dressing over the salad; add the roasted turkey, toss and serve.

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