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- Categories : Daily recipes , Recipes
- 50 min
- Easy
- 4 people
- 2,5€/people
- 250 Kcal/100g
Ingredients
- 200 grams of turkey breast.
- 2 onions, julienned.
- 1 carrot, sliced.
- 3 grams of minced garlic.
- Salt and pepper.
- Bay leaf.
- 100 ml of EVOO Molino de Ízcar Peña de Baena.
- 75 ml white vinegar.
- 75 ml of white wine.
Pickled Turkey Salad
One of the star starters of the Mediterranean diet is the salad, in addition to being healthy, if we combine it with Pickled Turkey, we make this starter an exquisite dish. As always we recommend using our Extra Virgin Olive Oil Molino de Ízcar from Peña de Baena.
- Sauté the vegetables with the EVOO Molino de Ízcar.
- Add the liquids and aromatics.
- Bring to a boil over low heat for 20 minutes.
- Add the turkey breast and keep over low heat for 5 more minutes.
- Turn off the heat and leave at room temperature for at least 2 hours.
- Serve the sliced breast on a bed of pickled vegetables and drizzle with the pickled liquid.
Recipe prepared by Restaurante Ermita de la Candelaria, Córdoba.
We made this recipe in 4h 30 min. How was it calculated?
15 min. for cooking, 20 min. for photo editing, 1 h. for layout, writing, organisation and publication on our website and social networks. All this without counting the time for research and communication with the restaurant. Enjoy it and leave your comments..
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