Deluxe salad with turkey from Stefano Faita

Preparation time 20 minutes

Total time: 35 minutes

Ingredients

Arugula pesto

250 mL (1 cup) of arugula, tightly packed
15 mL (1 tbsp.) of pine nuts, toasted
1 garlic clove
15 mL (1 tbsp.) of grated Parmesan cheese
45-60 mL (3-4 tbsp.) of extra virgin olive oil
To taste, salt and freshly ground black pepper

Salad

15 mL (1 tbsp.) of olive oil
675 g (1½ lb.) of boneless turkey breasts, cut into strips
To taste, salt and freshly ground black pepper
1 package (454 g) of San Marino Mix lettuce blend
1 radicchio, heart removed, thinly sliced
4-5 dried apricots, coarsely chopped
1 handful of pistachios, coarsely chopped
To taste, grated parmesan cheese
To taste, toasted pine nuts
80 mL (1/3 cup) of balsamic vinegar reduction

Directions

Arugula pesto

Purée the arugula, pine nuts, garlic, Parmesan, and olive oil in a food processor. Use the pulse setting until mixture is creamy, adding a little olive oil if needed. Season to taste.

Salad

Heat olive oil in a skillet over medium-high heat and sauté chicken strips until cooked through and golden brown. Transfer to a bowl, add 45 mL (3 tbsp.) arugula pesto, and mix until well coated. Season to taste. Set aside.

Assembly

Place lettuce blend in a deep bowl or on a rimmed platter. Top with radicchio, turkey, apricots, pistachios, Zurigo cheese, and pine nuts. Drizzle with balsamic vinegar reduction and serve.

TIP:

If packing as a lunch, place salad in an airtight container. Place balsamic reduction in a separate container and dress salad just before eating so it doesn't get mushy.

Chef’s secret:

You can also prepare your own balsamic reduction by heating 125 mL (½ cup) balsamic vinegar and 15 mL (1 tbsp.) honey in a small saucepan over medium heat until reduced to 80 mL (1/3⅓cup) of liquid.

Please enable cookies to be able to place your online grocery order.