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Salade A La Volaille

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  Salt 1⁄2 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Paprika 1⁄8 Teaspoon
  Cayenne 1 Dash
  Egg yolk 1
  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.)

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