Turkey Salad with Sesame and melon with vinaigrette

No, you are in a restaurant eighties. Is’ always my blog, only that I wanted to go back in time and I decided to make a nice salad by putting it inside a melon, a cantaloupe for accuracy, as in the magnificent 80. Of course you can leave the particular melon trash and put the salad in a dish: turkey breast breaded in bread crumbs and toasted sesame, mixed salad, Piccadilly tomatoes, some boiled egg slices, Sun-dried tomatoes, The melon (Of course) and a vinaigrette according to the recipe of Michel Roux. Is’ a great and colorful main dish for a hot summer.

Ingredients for 4 people: 

for salad

• 800 grams of turkey breast
• breadcrumbs as required
• 25 grams of toasted sesame seeds
• extra virgin olive oil as required
• 8 Piccadilly tomatoes
• Mixed seasonal salad (corn salad, Soncino, lettuce, rocket … )
• 2 cantaloupe melons
• 8 sun-dried tomatoes or oil
• salt and pepper
• 2 eggs
• the juice of a lemon
• a pinch of dried oregano

for the vinaigrette

• one teaspoon of Dijon mustard (sweet or strong, It depends on your taste)
• 1 tablespoon of red or white wine vinegar
• 3 tablespoons extra virgin olive oil
• salt and pepper

Cut the turkey breasts into thick strips about 1,5 cm, put them in a bowl with the lemon juice, a little oil, salt and oregano and leave to marinate for an hour in the refrigerator. Preheat the oven to 200 degrees. Mix the breadcrumbs on a cutting board, toasted sesame and salt and, When the turkey is marinated, Breading in this compound the strips of meat. Put them on a baking sheet covered with parchment paper, drizzle with a little oil and bake for 12-15 minutes, until they are golden brown. Let them cool down.

Meanwhile, Wash the melons and cut them in half. Remove the seeds with a spoon and empty them from the pulp, leaving about half a centimeter near the peel. Put the melon bowls upside down to make losing any vegetation water. Causticizing two eggs, leave to cool, cut them in half and then into quarters. Dice the flesh melon, sliced ​​fresh tomatoes into thin strips and dry ones.

For the vinaigrette, place in a bowl the mustard, add the vinegar and oil and mix well with a whisk until the mixture has emulsified no good. If it seems too thick, add a bit more vinegar. Season with salt, pepper and set aside. The vinaigrette will keep in the refrigerator for a week in an airtight jar closed.

To serve, fill the four half melon with mixed salad, Arrange over the turkey, tomatoes, The melon, dried tomatoes, boiled eggs and sprinkle it all – the last moment – con dressing. Serve the salad with the homemade croutons.

THE PAIRING: Cherries, wild strawberries, a mineral and savory taste. We chose the pink of Love for this recipe Castle. here is the link http://www.castellodiama.com/rosato-2012/