Lime Turkey Strips on Crispy Vogerlsalad

To make the lime turkey strips on crispy Vogerl lettuce, cut the turkey breast into thumb-thick strips and mix with lime juice. Season with salt, pepper and lemon pepper to taste, mix through and let sit covered at room temperature for 20 minutes. Meanwhile, peel the blood orange or grapefruit, cut away the white skin, separate into wedges and peel the skin from these – as much as possible. Cut into small cubes and mix with a little sugar if necessary. Cut pepperoni into fine strips, toast into small cubes.

Mix olive oil, vinegar, salt and pepper to make a marinade. Dab turkey strips with paper towels and coat in cornstarch. Heat olive oil in a frying pan and fry the meat over relatively high heat until golden brown. Towards the end, add orange cubes as well as pepperoni and let it heat up briefly. Season to taste. At the same time, toast the bread cubes in a pan with a little butter until crispy. Marinate the Vogerlalat and arrange on plates. Arrange the lime turkey strips on crispy Vogerlsalat and the oranges on it and sprinkle with the croutons.

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