Make a turkey salad with an unusual twist.


  • 250 ml crème fraiche
  • 1 egg yolk
  • 1 tblsp finely grated fresh parmesan cheese
  • 2 tblsp lemon juice
  • salt and pepper
  • pinch of sugar
  • pinch of cinnamon
  • 1 orange
  • 1 apple
  • 2 spring onions
  • 200 g cooked sliced turkey breast
  • 2 fennel bulbs
  • 100 g stoned fresh dates


  • Mix the crème fraiche, egg yolk, cheese and lemon juice.
  • Season to taste with salt and pepper, and stir in the sugar and cinnamon.
  • Peel the orange and remove the pith.
  • Divide into segments, cutting the skin away from each segment, and retaining as much of the juice as possible.
  • Add the orange segments and juice to the dressing.
  • Wash, quarter and core the apple.
  • Dice the quarters, and stir immediately into the dressing.
  • Trim the spring onions and thinly slice the white and pale green parts.
  • Cut the turkey breast into strips.
  • Reserve the tender green feathery leaves of the fennel for the garnish.
  • Wash the bulbs, and cut into thin strips.
  • Cut the dates in half.
  • Stir the fennel, onions, dates and turkey into the dressing.
  • Leave stand for 15 minutes then serve garnished with the fennel leaves.

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entertaining light meals and snacks