Winter salad with turkey mortadella

Name: Winter salad with turkey mortadella
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 125 g cleaned chicory; 30 g cleaned lamb's lettuce; 50 g Gherkin; 75 g pickled beetroot; 1 TABLESPOON White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 tsp (5 g) Oil; 1 TEASPOON TK-8 herb mixture or freshly chopped herbs; 100 g Apple (with skin; seeded); 60 g Turkey mortadella in thin slices; 60 g Wholemeal rye bread

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

125 g cleaned chicory
30 g cleaned lamb's lettuce
50 g Gherkin
75 g pickled beetroot
1 TABLESPOON White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 tsp (5 g) Oil
1 TEASPOON TK-8 herb mixture or freshly chopped herbs
100 g Apple (with skin; seeded)
60 g Turkey mortadella in thin slices
60 g Wholemeal rye bread

Directions

1
Wash the chicory and cut into narrow strips, except for two large leaves. Wash lamb's lettuce thoroughly and drain well on a sieve. Cut gherkin and beetroot into small cubes
2
Mix vinegar, 1 tablespoon water, salt and pepper. Fold in the oil. Stir in deep-frozen or fresh herbs and gherkin. Mix beetroot and chicory strips with the marinade
3
Cut the apple into thin slices. Serve with chicory leaves, lamb's lettuce and slices of mortadella. Spread the marinated salad on top. Add the wholemeal bread