Turkey and Bean Salad
(Insalata di Tacchino e Fagioli)
Ingredients:
7 tablespoons extra virgin olive oil, plus extra for dressing
9 oz (250 grams) skinless turkey breast fillet, cut into strips
1 tablespoon capers, drained and rinsed
1 fresh flat-leaf parsley sprig
1 spring onion, thinly sliced
12 oz (350 grams) canned borlotti beans, drained and rinsed
1 and 1/2 teaspoons Dijon mustard
1 tablespoon red wine vinegar
Salt and pepper
Directions:
Heat 3 tablespoons of the olive oil in a frying pan, add the turkey breast and cook over a medium heat, stirring frequently, until golden brown all over.
Season with salt and pepper and remove from the heat.
Chop the capers with the parsley, put them in a salad bowl and add the turkey, spring onion and beans.
Mix together the mustard, the remaining olive oil and the vinegar in a bowl and season with salt and pepper.
Pour the dressing over the salad, toss and serve. Serves 4.