Orange-fennel salad with turkey

Name: Orange-fennel salad with turkey
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 Fennel tubers (about 500 g); 7-10 Tbsp Salt; 2 Oranges; 200 g smoked turkey breast cold cuts; 7-10 Tbsp (in thin slices); 200 g Schmand; 7-10 Tbsp or cream yoghurt; 1 TEASPOON pickled green; 7-10 Tbsp Peppercorns; 7-10 Tbsp white pepper; 1 pinch Sugar; 7-10 Tbsp pink berries; 7-10 Tbsp to garnish

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 Fennel tubers (about 500 g)
7-10 Tbsp Salt
2 Oranges
200 g smoked turkey breast cold cuts
7-10 Tbsp (in thin slices)
200 g Schmand
7-10 Tbsp or cream yoghurt
1 TEASPOON pickled green
7-10 Tbsp Peppercorns
7-10 Tbsp white pepper
1 pinch Sugar
7-10 Tbsp pink berries
7-10 Tbsp to garnish

Directions

1
Clean the fennel (keep some green), wash it and cut it into fine slices. Cover and stew in little boiling salted water for about 2 minutes. Drain
2
Peel oranges so that the white skin is completely removed. Cut out the fillets between the parting skins, collecting the juice. Cut turkey breast cold cuts into wide strips
3
Mix sour cream, orange juice and green peppercorns. Season with salt, pepper and 1 pinch of sugar
4
Mix fennel, oranges and turkey strips. Arrange on a platter and pour the sauce over it. Garnish with fennel green and possibly pink berries
5
Drink: mineral water