Lisduff smoked turkey salad, pickled fennel, chicory and orange.

Serves 4
4 smoked turkey rashers
1 head red chicory
1 head yellow chicory
1 bulb fennel(pickle is a simple 1:1:1 recipe of sugar, white wine vinegar and water. Brought to the boil and drop thinly sliced fennel in. I added saffron to the liquor for some colour)
1 bag of preferred salad(I used spinach)
2 oranges cut into segments
Vinaigrette ( 150ml good olive oil, 50ml white wine vinegar, small teaspoon of mustard and seasoning to taste)
2 slices of bread( I used sourdough, cut into dices)
Peel heads of chicory into individual leaves. Slice the fennel as thinly as possible, preferably on a mandolin and drop into boiled fennel. Peel oranges, careful to leave no white on the orange as this will make it very bitter. to make the croutons, use a spoon of butter and lightly brown in a pan, as the butter stops bubbling add your croutons until crunchy. For a healthier option, you could also grill your croutons. Combine all ingredients, make the vinaigrette by whisking the mustard with the vinegar, then slowly adding the oil. Season to taste. Grill Turkey rashers. Dress your salad and add your rashers. Enjoy

Posted in Recipes, Turkey Recipes.