Smoked Turkey with Plums, Fennel, Radicchio and Pecans
4 servings
30 minutes
This recipe combines the deep smoky flavor of turkey with the delicate sweetness of plums and the zesty freshness of fennel. Radicchio adds a slight bitterness to the dish, while toasted pecans contribute crunch and richness. American cuisine is known for its ability to combine simple ingredients in a way that reveals new dimensions. This salad is a great example: it brings together different textures and flavors, creating a harmonious and complex dish. The balsamic dressing with brown sugar and olive oil balances the taste, highlighting the natural sweetness of plums and the depth of smoked meat. It’s an ideal option for a light yet sophisticated dinner or festive table.
1
Slice the smoked turkey leg very thin, almost transparent, and place it in a container with vinegar and oil.
- Smoked Turkey: 250 g
2
Cut the fennel root into wedges and grate it using a very coarse grater. Repeat the same procedure with radicchio. Slice ripe black and red plums into thin wedges. Chop or mince the roasted pecans with a knife.
- Fennel root: 1 piece
- Radicchio salad: 0.5 bunch
- Plums: 120 g
- Pecan: 80 g
3
Mix all ingredients with the sauce, plums, and pecans. Season with pepper to taste.
- Ground black pepper: 0.3 teaspoon
4
Mix vinegar, brown sugar, salt, and pepper. When the sugar dissolves, slowly drizzle in the olive oil and whisk until emulsified.
- Balsamic vinegar: 0.3 glass
- Brown soft sugar: 1 tablespoon
- Salt: 0.3 teaspoon
- Ground black pepper: 0.3 teaspoon
- Olive oil: 0.3 glass