Recipe - Country Western Ketchup

SALAD
4 cup Cooked turkey; cut in 11/2"
pieces
1 cup Seedless green grapes
1 cup Seedless red grapes

DRESSING
2 Egg yolks
1 teaspoon Basil leaves
One fourth teaspoon Salt
One fourth teaspoon Pepper
1 tablespoon Countrystyle Dijon mustard
1 cup Vegetable oil
One fourth cup Lemon juice
1/3 cup Grated Parmesan cheese
8 Lettuce leaves
Clusters of seedless red and
green grapes

In large bowl stir together all salad ingredients. In blender or food
processor combine all dressing ingredients EXCEPT oil, lemon juice and
Parmesan cheese. Cover; blend on high until thoroughly combined. With
blender still running, take off cover and slowly add One half cup oil, lemon
juice and remaining One half cup oil. Blend until thickened (1 to 2 min.). By
hand, stir in Parmesan cheese. Stir One half cup dressing into salad. On platter
or individual salad plates place lettuce leaves. Spoon turkey salad on
lettuce; arrange clusters of grapes around salad. Serve with remaining
dressing.

NOTES : The best made Parmesanbasil mayonnaise complements this and other
salads.
Recipe by: Treasury of Country Recipes

Posted to EATL Digest by Sean Coate swcoate@PEGANET.COM on Jan 3, 1998