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Tarragon Turkey Salad


200 ml turkey stock; or chicken stock
1 orange; zest and juice
1 tablespoon fresh tarragon; chopped + sprigs to garnish
1 tablespoon olive oil
1/2 tablespoon sherry vinegar
450 g cooked turkey breast meat; cut into thin strips
200 g mixed salad leaves
2 grapefruits; peeled and diced

Yield: 4 servings

To make the dressing; heat the stock in a saucepan, add the orange zest and juice, tarragon, oil and vinegar. Simmer for 2-3 minutes. Chill for at least 2 hours.

Just before serving, place the salad leaves, turkey and grapefruit pieces in a serving dish. Pour the dressing over and toss well. Garnish with sprigs of tarragon.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.