Ingredients for 4 people
500 gr. Turkey breast
1 red chicory
A tuft of arugula
6-8 basil leaves
A sprig of rosemary
A clove of garlic
1 lettuce
1 red onion
5 sun-dried tomatoes
½ lemon
4 ripe tomatoes
salt
4 ripe figs
Extra virgin olive oil
balsamic vinegar
Cook the chicken breast steamed, cut into strips when cooked. In a pan fry in olive oil, a clove of garlic and the rosemary. When the garlic is brown,season the turkey’fillets with this flavored oil, add salt and pepper and lemon juice. Wash the salad (red chicory, lettuce and arugula) and cut it, season with oil, salt and balsamic vinegar. Wash tomatoes and cut them into wedges and toss with oil, salt, basil and sliced red onion. At this point put the salad on a plate, put over it turkey fillets, dried tomatoes . Add the tomato salad and serve the salade with a ripe fig and a slice of lemon.