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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: TO PREPARE DRESSING: Combine mustard and egg in large mixing bowl, mix well
and set aside. Place the cream and dried tarragon leaves in a small
saucepan and bring to a boil over medium heat on the stove. Remove from
heat and whisk hot cream into the mustard/yolk mixture. If using fresh
tarragon, add it now. Slowly whisk in 3 tablespoons oil. Set dressing
aside. Remove and discard any tough watercress stems and discolored leaves
and place trimmed leaves in cold water. Remove and discard dark green outer
leaves and root tip of butter lettuce. Separate lettuce leaves and wash
with the watercress. Remove from water, dry well and set aside.
TO PREPARE POTATO SALAD: Cut potatoes into 1-inch pieces. Place in pot,
cover with water, and place over high heat and cook until potatoes are
soft. Drain potatoes, place in a mixing bowl, pour the vinegar over, cover
and let sit for 5 minutes. Add the turkey to the potatoes in the bowl and
mix well. To serve, add watercress and lettuce to the bowl. Mix well and
mound on plates.
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