Salade A La Volaille
|Dry mustard||1⁄4 Teaspoon|
|White wine vinegar||1 Tablespoon|
|Salad oil||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Torn lettuce||6 Cup (96 tbs)|
|Cooked turkey/Chicken||1 1⁄2 Cup (24 tbs), cut in strips|
|Canned artichoke hearts||7 Ounce, drained, halved (1 Can)|
|Sliced pitted ripe olives||1⁄2 Cup (8 tbs)|
|Anchovy fillets,||6 , halved|
|Capers||2 Tablespoon, drained|
In small mixing bowl combine salt, mustard, paprika, and cayenne; blend in egg yolk.
Add vinegar; mix well.
Add oil, a teaspoonful at a time, beating constantly with electric mixer till 2 tablespoons have been added.
Add remaining oil in increasing amounts, alternating the last 1/4 cup with lemon juice.
In large salad bowl combine lettuce, turkey, artichokes, olives, anchovies, and capers.
Toss with enough of the dressing to coat. (If desired, thin dressing with a little milk.)