Turkey Salad in Curried Mayonnaise
3 cups of shredded cooked turkey
3 cups of mixed cooked vegetables, such as peas, green beans, corn, celery
4 tomatoes
1 bunch watercress
1 tablespoon of butter
1 shallot, peeled and chopped
1/2 tablespoon of curry powder
1 teaspoon of flour
1/2 cup of turkey stock
2 teaspoons of coconut
2 teaspoons of chutney
3 teaspoons of lemon juice
Salt and pepper to taste
1 to 1 1/2 cups of mayonnaise
1/8 teaspoon of paprika
1 to 2 lemons, quartered
Cool turkey and cooked vegetables. Quarter tomatoes; remove seeds, strain, and reserve any juice that comes from tomatoes. Wash watercress and dry thoroughly.
Melt butter in frying pan. Add shallot and sauté until translucent. Add curry powder and sauté for 1 to 2 minutes more. Sprinkle in flour and sauté for 3 to 5 minutes. Add stock, blending well. Bring to a boil, stirring constantly.
Stir in coconut, chutney, and 2 teaspoons of lemon juice, simmer for 10 to 15 minutes. Strain and cool. Season with salt and pepper.
Season cooled vegetables with salt and pepper; sprinkle with remaining lemon juice. Place in salad bowl. Arrange turkey in center of bowl.
Thin mayonnaise with a small amount of reserved tomato juice. Spoon mayonnaise carefully over turkey and sprinkle with paprika. Arrange tomato quarters and watercress sprigs alternately around edge of bow. Serve garnished with lemon quarters. Serves 4 to 6 |
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