INGREDIENTS
- 4 turkey cutlets
- 1 cup diced fennel
- ½ cup diced white onion
- 1 clove garlic sliced
- 3 roma tomato seeded and diced
- 2 cups arugula
- 2 tbsp red wine vinegar
- 4 tbsp olive oil
- pecorino romano cheese for shaving
- ½ tsp organic sugar
- salt and pepper to taste
METHOD
- Prepare the turkey cutlets by pounding them to about ¼ inch thickness, season with salt and pepper to your taste (if you have a favorite rub or seasoning you like please use it), brush with some oil and set aside
- Preheat a grill and lay the turkey on it and sear on both sides until it’s done. Remove from the grill and place each one in a plate
- Preheat a skillet and add to it 2 tbsp of oil, add the garlic and the onions, cook until slightly soft, add the fennel and sauté for a minute, add the sugar, season with the salt and pepper and sprinkle the vinegar, cook for a minute then add the tomatoes and stop cooking
- Remove from the fire and pour into a bowl, add the remaining olive oil, mix well and once cooled toss the arugula in it
- Place
