Iceberg Salad with Celery

Cut the iceberg lettuce in half, remove the wedge-shaped stem. Cut iceberg lettuce into quarters and then diagonally into fine strips. Rinse leaf lettuce, drain and spin dry well in a salad spinner.

Remove the skin from the pears, cut them in half and remove the core. Bring wine, pears, saffron and sugar to a boil once, set aside with lid closed.

3. rinse turkey cutlets, dry, season with pepper. Roast in hot fat for 4 min on each side. Season with salt.

4. cook the lentils in the clear soup over a gentle heat for about 5 minutes. Pour into a sieve and rinse when cooled.

Clean mushrooms, rinse, dry and cut into slices. Drain pears, cut into bite-sized pieces. Chop turkey cutlets into small pieces. Mix prepared salad ingredients.

6. stir through remaining ingredients, season to taste and pour over lettuce. Garnish with celery greens and parsley, if desired.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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