RUS
Toscano salad with beans and Setra turkey fillet
cooking time
difficulty level

Ingredients:
thin green beans 250 g;
canned white beans 400g;
1 can of Setra turkey fillet;
cherry tomatoes 200 g;
1 head of green leaf lettuce;
cornsalad;
1 red onion;
3 tbsp of white wine vinegar;
1 tbsp capers (canned);
1 tsp of sugar;
1 tsp of coarse-grained mustard;
6 tbsp of olive oil;
2 slices of white bread;
2 cloves of garlic.

turkey canned stew
The recipe is provided by: Setra team
Toscano salad with beans and Setra turkey fillet
Preparation:
  • 1 Croutons. Cut the crust from the bread, dice the flesh with a side of 2 cm. Peel and crush the garlic. In a frying pan, heat 2 tablespoons of olive oil, put the bread cubes, sprinkle with crushed garlic and fry, stirring, until golden. Remove from heat and set aside.
  • 2 Wash the green beans and trim the tops. Boil water in a saucepan, put beans and cook over low heat for 7 minutes until the beans are soft. Drain and rinse the beans under cold water.
  • 3 Prepare the dressing. Discard the capers in a colander and chop them finely. Whisk the vinegar, sugar, mustard, pepper and remaining olive oil in a bowl. Add capers.
  • 4 Split the Turkey fillet into pieces. Wash and dry the white beans. Wash tomatoes and lettuce greens under cold water, and tear the lettuce leaves coarsely with your hands. Peel the onion and cut it into half rings.
  • 5 Mix green and white beans, lettuce, tomatoes, onions and fillet pieces in a salad bowl. Pour over the dressing, mix gently, sprinkle with croutons and serve immediately.