Turkey salad with roquefort

Name: turkey salad with roquefort
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 8 radishes; 50 gr Roquefort (cheese), crumbled; 2 tablespoons creme fraiche; 150 gr cooked turkey rest of turkey stuffed with lemon ricotta, recipe elsewhere on site; 4 potatoes culinary (bag 1 1/2 kg), washed; 2 tablespoons olive oil; 4 tufts lamb's lettuce

Turkey salad with potatoes and roquefort

Ingredients

Kitchen Stuff

baking tray

Directions

Grate the radishes on a coarse grater. Mix the roquefort with the crème fraîche and season with (freshly ground) pepper. Pull the turkey into tufts.
Preheat the oven to 200 ° C. Cut slices of the potato with a peeler. Put them in a layer in the form of a round on a greased baking sheet. Drizzle the potato with oil, sprinkle with salt and pepper and cook the potato in the middle of the oven for 15 minutes. Spoon the potato rounds of the baking sheet and transfer them to 4 (hot) plates, spread the turkey, some lamb's lettuce and the radishes and drop some roquefort dressing over. Sprinkle each plate with some (freshly ground) pepper.