Tasting Notes

What You Need

1 pound pound turkey breast

3 tablespoons butter.

1 sprig thyme.

2 eggs.

8 asparagus stalks.

1/2 red onion.

6 radishes.

1/2 iceberg lettuce.

4 tablespoons olive oil.

2 tablespoons apple cider vinegar

1 1/2 tablespoons Dijon mustard

Salt and pepper

Equipment

1 frying pan.

2 small bowls.

1 large bowl.

1 small pot for cooking your eggs on the stovetop.

1 whisk.

Method

Place your eggs in the pot, cover with water, bring to a boil, then to a rolling boil, and cook for seven to eight minutes for medium-boiled eggs. Once done take off the stove top and rinse with cold water, peel eggs and cut in half, set aside.

Add the butter to a cold frying pan, place on stovetop, gradually increase heat to medium low, add your turkey, thyme sprig, salt and pepper to taste. Cook one side of the turkey for three minutes and baste constantly with the butter, this will ensure the turkey stays moist, then turn turkey over, basting, cook for two minutes. Shut off heat, let turkey rest. After five minutes, slice turkey into chunks, set aside.

Now assemble the salad in the large bowl, adding all ingredients. Begin by tearing the lettuce into bite sizes, cut the onion into thin slices, break off the ends of the asparagus and then slice them on the bias, cut your radishes into thin slices, then add the turkey. Mix well.

Add your olive oil, vinegar, mustard, into a small bowl, using your whisk beat the mixture till emulsified, add salt and pepper to taste. Now add the dressing to the salad mixture.

Then add your eggs.

You are ready to serve.

Delicioso