Portions / number of persons: 4
Preparation time: 15 minutes
Cooking time: 5 minutes
Category: Salads, hot and cold entries
-400g fillets of Turkey cut into strips of 1cm wide
-2tablespoons sesame seeds
-salt and pepper
-1bud of large Escarole, washed and trocar with hands
-1split into wedges around the bone handle
-2tablespoons crème fraîche
-1/ 2 teaspoon curry
-5tablespoons lemon juice
-3tablespoons soybean oil
Heat the oil in a skillet and Brown the meat for 5 minutes; Add 1 tablespoon of sesame seeds and toast them. Season the meat and remove it from the pan.
Lightly toast the rest of sesame seeds.
Crush 1/3 part of the handle with the crème fraîche until a purée, season with salt, pepper, curry and 2 tablespoons of lemon juice.
Cut the rest of the handle to cubes.
Mix, without emulsify, the rest of the lemon juice, soy, honey, salt and pepper oil.
Mix the Escarole, with previous salsa and spread onto 4 plates.
Distribute the strips of Turkey in dishes, put a bit of mango puree on top and garnish with cubes of mango and toasted sesame.