Vegetable salad with turkey breast

Name: Vegetable salad with turkey breast
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 small onion; 4 TABLESPOONS Vinegar; 2 TABLESPOONS grainy mustard; 1-2 TABLESPOONS liquid honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4-5 Tbsp Oil (e.g. rape seed oil); 400 g rutabaga or celeriac; 400 g Carrots; 4 discs farmhouse bread; 1 Frisée salad; 100 g smoked turkey breast in wafer-thin slices

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 small onion
4 TABLESPOONS Vinegar
2 TABLESPOONS grainy mustard
1-2 TABLESPOONS liquid honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
4-5 Tbsp Oil (e.g. rape seed oil)
400 g rutabaga or celeriac
400 g Carrots
4 discs farmhouse bread
1 Frisée salad
100 g smoked turkey breast in wafer-thin slices

Directions

1
Peel and finely chop the onion. Mix with vinegar, mustard, honey, salt and pepper. Fold in 3-4 tablespoons of oil.
2
Peel and wash the vegetables and cut them into sticks. Fry them in 1 tbsp. hot oil for about 5 minutes. Remove from heat and pour half the marinade over the vegetables. Leave to stand for approx. 30 minutes.
3
Toast slices of bread. Clean and wash the salad and pluck into bite-sized pieces. Fold into the vegetables. Serve with turkey breast and sprinkle with the rest of the marinade. Add the bread