Warm Turkey Salad with Mustard Dressing

Cut the turkey thigh fillet (500 g) into thin strips. Mix the dijon mustard (40 g), erythritol (18 g), soy sauce (15 g), lemon juice (10 g), and olive oil (24 g). Use 10 g in the marinade and the remaining 14 g for serving. Add the turkey and coat it well. Leave it to marinate.

Leave out the separate bread croutons from the original serving suggestion so the salad has no grain base. Tear the romaine lettuce (50 g), grate the parmesan (70 g), and halve the cherry tomatoes (150 g).

Fry the turkey in a hot pan until the center of the thickest piece reaches at least 74 °C. Add the used marinade and bring it to a boil to make it safe as a dressing. Quickly sauté the cherry tomatoes in the same pan until softened.

Divide the romaine between plates and top with the turkey and tomatoes. Spoon over the pan sauce, add the remaining olive oil (14 g), table salt (2 g), and black pepper (1 g), then finish with parmesan.