Fennel and Turkey Salad

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
  • 1 orange
  • pinch of cinnamon
  • 1 apple
  • 2 spring onions
  • 200 g cooked sliced turkey breast
  • 2 fennel bulbs
  • 100 g stoned fresh dates


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


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