Warm Turkey-And-Sweet Potato Salad Recipe

Ingredients:

THE DRESSING

1 Egg
3 tbsp Grainy mustard
1/4 cup Whipping cream
1 tbsp Chopped fresh tarragon
-=OR=-
1 tsp -Dried tarragon
3 tbsp Olive oil

THE SALAD

1 1/2 lb Sweet potatoes, peeled
1/4 cup White wine vinegar
2 cup Diced cooked turkey
2 tbsp Cooking oil
1 bunch Watercress
1 Head butter lettuce

Instructions:

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.

Servings: 4