Turkey, Fennel & Orange Chopped Salad

Ingredients

• 5 oz (140 g) turkey breast
• 3 1/2 oz (100 g) fennel
• 1 tbsp (15 ml) extra-virgin olive oil
• 1 oz (30 g) romaine leaves
• 3 oz (80 g) celery
• 2 1/2 oz (75 g) orange
• 3/4 oz (20 g) green olives, halved
• 1 tbsp (15 ml) sherry vinegar
• 1 tsp (5 g) dijon mustard
• 1 tbsp (3 g) fresh parsley

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Method

1. Cut the turkey breast in finger-thick strips, dry them and sear in half the olive oil 5 minutes, until it reads 165°F (74°C). Cool them on the board before they meet the leaves, or hot meat wilts the fennel in a minute.
2. Shave the fennel and celery as thin as a coin; cut fine they stay crisp four days.
3. Cut the peel and pith off the orange and cut the segments out over the bowl, so the juice falls in and becomes half the dressing.
4. Whisk the dijon mustard and sherry vinegar into the rest of the olive oil, turn the fennel and celery through it first, then the turkey, orange and halved olives. Pile it onto the romaine leaves, scatter the parsley. Undressed it keeps three days, the dressing in its own jar a week.