Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------THE DRESSING-----------------------------
1 Egg -=OR=-
3 tb Grainy mustard 1 ts -Dried tarragon
1/4 c Whipping cream 3 tb Olive oil
1 tb Chopped fresh tarragon

-------------------------THE SALAD------------------------------
1 1/2 lb Sweet potatoes; peeled 2 tb Cooking oil
1/4 c White wine vinegar 1 bn Watercress
2 c Diced cooked turkey 1 Head butter lettuce

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.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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