Warm Turkey, Pekin Cabbage, and Crouton Salad

1. 1 Turkey breast filletpack 600 g ≈ $5.96 115 g
2. 2 Napa cabbagepack 700 g ≈ $2.40 35 g
3. 3 Tomatoes≈ $4.67 per kg 105 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Lemon≈ $4.70 per kg 35 g
6. 6 White breadpack 350 g ≈ $1.44 35 g
7. 7 Parmesanpack 200 g ≈ $6.00 30 g
8. 8 Sunflower oil 10 ml
9. 9 Mayonnaise 10 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cube the bread and slice the garlic⁴ paper-thin. Cut the lemon⁵ in half and juice it.

2. Heat oil in a skillet, fry the garlic⁴ for 1–2 minutes, then remove. In the same oil, fry the bread cubes for 4–5 minutes until golden.

3. Cut the turkey¹ into cubes, season with salt and pepper, and sear in the skillet for 8–10 minutes until golden and no longer pink inside.

4. Shave the Pekin cabbage into thick strips and chop the tomatoes³ into large chunks. Grate the Parmesan⁷.

5. Mix the mayo with the lemon⁵ juice and half the Parmesan⁷.

6. Combine the cabbage, tomatoes³, and turkey¹, toss with the dressing.

7. Top with the croutons, garlic⁴, and remaining Parmesan⁷. Serve immediately.