Spring Turkey, Celery Root And Walnut Salad - cooking recipe

Ingredients

2/3 lbs celery root, peeled and diced
Pinch None sweet paprika
1 small romaine lettuce
3 tbsp white wine vinegar
7 tbsp olive oil, divided
1/2 cup milk
3/4 cup plain yogurt
1/2 bunch chives
1/2 bunch parsley
1 lb skinless turkey breast, cut into strips
1-2 tbsp all-purpose flour
1.75 oz walnuts, roughly chopped

Preparation

Place the celery root in a pan, cover with a little water, place the lid on and cook for 8-10 mins until soft. Remove and rinse under cold running water. \r\nPlace in a bowl and season with salt, pepper and paprika.
Tear the lettuce into bite-size pieces and place in the bowl. \r\nTo make the dressing, whisk the vinegar in a bowl with 6 tablespoons of oil, milk, yogurt, herbs and season with salt, pepper and sugar.
Lightly dust the turkey strips in flour. Heat the remaining oil in a frying pan. Add the meat and brown for 5-6 mins, turning once. Season. \r\nMix the meat and nuts into the salad and drizzle with dressing, to taste.