Spring Vegetable Salad with Smoked Turkey

Breast

 

Here I blend new potatoes and other spring vegetables with a summery
dressing made from dill mustard sauce, sour cream, and fresh herbs. Smoked
turkey breast is a great addition, as is ham or smoked salmon.

4 portions

1 lb (500 g) new potatoes
3½ oz (100 g) radishes
3½ oz (100 g) sugar snap peas
1 small red onion
Herb Dressing
⅔ cup (150 ml) sour cream
2 tbsp dill mustard sauce
3 tbsp chopped dill
3 tbsp chopped chives
sea salt flakes
freshly ground white pepper
For Serving
approx. ½ lb (200 g) thinly sliced smoked turkey breast
1. Rinse and scrub the potatoes clean. Cook them in lightly salted water
until tender. Let them cool and split them in half.
2. Combine the ingredients for the dressing.
3. Cut the radishes into wedges, slice the sugar snap peas, and chop the
onion. Toss the potatoes, vegetables, and the dressing. Add salt and pepper
to taste.
4. Arrange the salad on plates and serve with smoked turkey breast.

Warm Root Vegetable Salad with Ham and

Gorgonzola Cream

Spring Vegetable Salad with Smoked Turkey Breast and Warm Root Vegetable Salad with Ham and Gorgonzola Cream

As the dark days of the year approach, it feels completely in keeping to cook
with rustic root vegetables. This root vegetable salad with ham, pears, and
gorgonzola cream is an excellent dish during fall and winter.

4 portions

2¼ lbs (1 kg) rutabaga, carrots, parsnips, celeriac, and beets
2 red onions
¼ cup (50 ml) olive oil
1 tbsp rosemary
sea salt flakes
freshly ground pepper
1 can of lentils (14 oz / 400 g)
10½ oz (300 g) smoked ham
2 pears
3½ oz (100 g) mixed greens
2 tbsp freshly squeezed lemon juice
½ cup (100 ml) roasted pumpkin seeds or walnuts
Gorgonzola cream
7 oz (200 g) gorgonzola
9 oz (250 g) quark or cottage cheese
1. Begin by mixing together the ingredients for the gorgonzola cream.
2. Preheat the 425˚F (225˚C). Brush the root vegetables clean, peel the
celeriac and rutabaga. Cut into small pieces. Peel and cut onions into
wedges. Lay everything out on a baking sheet lined with parchment paper,
placing the beets separate so they don’t stain the other vegetables. Mix with
half of the oil, rosemary, salt, and pepper.
3. Roast the root vegetables in the middle of the oven until tender, 25–30
minutes. Stir occasionally.
4. Rinse the lentils and let them drain. Slice the ham thinly and cut the
pears into wedges.
5. Mix together the root vegetables, lentils, ham, pears, mixed greens,
lemon juice, and the rest of the oil. Add salt and pepper to taste. Garnish
with pumpkin seeds or walnuts, and serve with the gorgonzola cream.