Makes 4 servings.
This salad is colorful and delicious with an interesting mixture of textures and flavors.
INGREDIENTS
SWEET AND SOUR DRESSING
- 1 teaspoon sweet paprika
- 3 tablespoons honey
- 3 tablespoons extra-virgin olive oil
- 3-4 tablespoons lemon juice
- Kosher salt
- Freshly ground black pepper
SALAD
- 2-3 pieces turkey scaloppini, about 4 ounces each
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 small head radicchio, shredded
- 3 ounces baby arugula
- 2 endives, cut into thick rounds
- 15 mint leaves
- ¾ cup currants
- ¾ cup sliced blanched almonds, toasted
PREPARATION
- Whisk dressing ingredients and set aside.
- Pat turkey scaloppini dry with paper towel. In a non-stick skillet, heat the oil over medium heat. Sautee the scaloppini quickly on each side until there is a slight trace of pink on the inside. Season lightly with salt and pepper, cut into ½ inch strips, and combine with 1 tablespoon of the dressing. The turkey can be prepared ahead of time.
- Place all the ingredients in a bowl and toss with the remaining dressing. Season to taste.
- Either serve in a bowl or arrange on individual plates.
