I've used this for a luncheon and it was a big success. I added sliced melons and strawberries as a garnish for the platter. Scatter a few dark blueberries for a nice accent.
Rita
SMOKED TURKEY SALAD WITH FRUIT AND CHEESE
Serves 8–9. This wonderful meat-cheese-and fruit salad, with its nutty, sherry-flavored dressing, is a complete meal. Arrange individual servings on lettuce-lined plates, accompanied by black or whole-wheat bread and a glass of white wine or beer. This is not a light salad---consider adding more celery or fruit to lighten it up a bit.
1 1/2 pounds SMOKED TURKEY (or pre-cooked lightly smoked ham or chicken), skinned and cut into 2-inch julienne
1/2 pound Jarlsberg cheese, cut into similar julienne (orig: 3/4 lb)
2 cups seedless red or green grapes, washed and patted dry (12 oz a.p.*) NOTE: choose the smaller, darker grapes, if possible.
2 cups chopped celery
1 1/2 cups Sherry Mayonnaise (below)
Salt Freshly ground black pepper
Redleaf lettuce
1–2 tablespoons drained water-packed green peppercorns
Accompaniments: Black or whole-wheat bread, white wine or beer
1. Combine turkey, cheese, grapes, and celery in a mixing bowl:
2. Add the Sherry Mayonnaise and toss gently but well.
3. Season to taste with salt and pepper. Cover and refrigerate until serving time.
4. Arrange the salad on a bed of lettuce. Sprinkle with the peppercorns.
5. MENU IDEAS: Black or whole-wheat bread, White wine or beer
---------------------------------------------
SHERRY MAYONNAISE
Makes 2 1/2 cups. Very good, especially in Smoked Turkey Salad. This recipe makes enough for two 4 1/2 pound smoked turkey breasts. Use 1/4 the recipe for half a smoked turkey breast, or make the entire recipe and use the remaining mayonnaise for sandwich spreads, for crudités, or in seafood or other salads.
2 egg yolks from large eggs
1 whole large egg
1 tablespoon Dijon mustard
1/4 cup sherry vinegar **
1 teaspoon kosher salt (use 1 tablespoon for Smoked Turkey Salad)
Freshly ground black pepper
2 cups corn oil or canola oil
1. Combine the egg yolks, whole egg, mustard, vinegar, salt, and pepper in the bowl of a food processor and process for 30 seconds.
2. With the motor still running, dribble in the oil in a slow steady stream.
3. When the oil is completely incorporated, shut off the machine, scrape down sides of the bowl, taste mayonnaise and correct the seasoning. Transfer to a storage container, cover, and refrigerate until ready to use.
** Columela Solera 30 (year) Vinagre de Jerez, Sherry Vinegar Reserva, found at Whole Foods, is very nice. Thanks to Kevin Kruger for the recommendation.
8/14/09 - Edit: Added sherry vinegar recommendation (**) and clarified step 1 of the Sherry Mayonnaise directions.
Rita
SMOKED TURKEY SALAD WITH FRUIT AND CHEESE
Serves 8–9. This wonderful meat-cheese-and fruit salad, with its nutty, sherry-flavored dressing, is a complete meal. Arrange individual servings on lettuce-lined plates, accompanied by black or whole-wheat bread and a glass of white wine or beer. This is not a light salad---consider adding more celery or fruit to lighten it up a bit.
1 1/2 pounds SMOKED TURKEY (or pre-cooked lightly smoked ham or chicken), skinned and cut into 2-inch julienne
1/2 pound Jarlsberg cheese, cut into similar julienne (orig: 3/4 lb)
2 cups seedless red or green grapes, washed and patted dry (12 oz a.p.*) NOTE: choose the smaller, darker grapes, if possible.
2 cups chopped celery
1 1/2 cups Sherry Mayonnaise (below)
Salt Freshly ground black pepper
Redleaf lettuce
1–2 tablespoons drained water-packed green peppercorns
Accompaniments: Black or whole-wheat bread, white wine or beer
1. Combine turkey, cheese, grapes, and celery in a mixing bowl:
2. Add the Sherry Mayonnaise and toss gently but well.
3. Season to taste with salt and pepper. Cover and refrigerate until serving time.
4. Arrange the salad on a bed of lettuce. Sprinkle with the peppercorns.
5. MENU IDEAS: Black or whole-wheat bread, White wine or beer
---------------------------------------------
SHERRY MAYONNAISE
Makes 2 1/2 cups. Very good, especially in Smoked Turkey Salad. This recipe makes enough for two 4 1/2 pound smoked turkey breasts. Use 1/4 the recipe for half a smoked turkey breast, or make the entire recipe and use the remaining mayonnaise for sandwich spreads, for crudités, or in seafood or other salads.
2 egg yolks from large eggs
1 whole large egg
1 tablespoon Dijon mustard
1/4 cup sherry vinegar **
1 teaspoon kosher salt (use 1 tablespoon for Smoked Turkey Salad)
Freshly ground black pepper
2 cups corn oil or canola oil
1. Combine the egg yolks, whole egg, mustard, vinegar, salt, and pepper in the bowl of a food processor and process for 30 seconds.
2. With the motor still running, dribble in the oil in a slow steady stream.
3. When the oil is completely incorporated, shut off the machine, scrape down sides of the bowl, taste mayonnaise and correct the seasoning. Transfer to a storage container, cover, and refrigerate until ready to use.
** Columela Solera 30 (year) Vinagre de Jerez, Sherry Vinegar Reserva, found at Whole Foods, is very nice. Thanks to Kevin Kruger for the recommendation.
8/14/09 - Edit: Added sherry vinegar recommendation (**) and clarified step 1 of the Sherry Mayonnaise directions.