Orange and fennel salad with little turkey twists
Here is a salad recipe for fennel, orange and turkey, olives and citrus sauce!
2 packs of Aequilibrium oven roasted turkey breast
2 heads of fennel
1 pink grapefruit
When the weather is fine and sunny, all you feel like eating is something light and fresh and lavish salads make the simplest and most appealing solution for a tasty and light-hearted lunchtime meal! Our advice is to choose seasonal vegetables and ingredients and then let your imagination do the rest, free to come up with original new recipes! Like the one we are presenting here, in which fennel, orange, turkey meat and olives come together to create a gourmet dish that is truly unique, light and yet a complete meal in itself!
Perfect for a light lunch out of doors or an office lunch box with a difference, here is our recipe for fennel and orange salad with turkey twists, olives and citrus sauce!
Finely slice the fennel with a mandolin slicer and place the slices in a bowl with water and ice. Peel the oranges to reveal the flesh by using a knife to remove the two ends and the peel, before removing the white membrane from the segments. Pit the olives and cut them in half. Prepare the citrus sauce by putting the lemon, grapefruit and orange juice into a bowl. Then add the oil in a drizzle as you beat the sauce with a balloon whisk to obtain an emulsion.
Season with salt and pepper. Take a serving dish where you will start to arrange the well drained fennel slices. Then add the orange segments and olives. Arrange the turkey slices, twisting them gently into a sort of bow, and now pour on the citrus sauce and garnish with some sprigs of wild fennel. Your salad of fennel, orange, turkey twists, olives and citrus sauce is waiting to be enjoyed… Buon appetito!