Summer turkey salad with a blueberry vinaigrette

Summer turkey salad with a blueberry vinaigrette


For 4 people

- 9 ounces of turkey breasts (you can use the leftovers from a whole turkey)

- 1/4 cup of flour

- a generous pinch of salt

- 1 beaten egg

- 1 cup of quality chopped walnuts

- 1 teaspoon of dried rosemary

- 1 tablespoon of olive oil

- spring salad (lots of it, for a refreshing touch) : about 5 ounces

- 2 ripe tomatoes cut into wedges

- 1 cup of fresh blueberries

- 2 chopped red onions


For the vinaigrette :

- Half a cup of fresh blueberries

- 1 tbsp of honey

- 2 teaspoons of Dijon mustard

- 1/4 cup of olive oil


1- In a bowl, combine the flour and salt. In a separate shallow plate, beat the egg. In a third bowl, mix the walnuts and the rosemary. Pat your turkey dry and then coat it in the flour mixture, then the egg and the walnuts.

2- In a skillet, deep fry the turkey in batches for 2 to 3 minutes or until the meat is no longer pink. One cooked, place in a plate with absorbing paper to swallow up the excess fat. 

3- In your serving plates, divide the salad, the tomatoes, blueberries and your deep fried turkey. With a blender or a spoon, mix the vinegar, blueberries, honey and mustard while adding the oil gradually. Pour over the salad.

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