Salade A La Volaille Recipe
Ingredients
| Salt | 1/2 Teaspoon | |
| Dry mustard | 1/4 Teaspoon | |
| Paprika | 1/8 Teaspoon | |
| Dash cayenne | ||
| Egg yolk | 1 | |
| White wine vinegar | 1 Tablespoon | |
| Salad oil | 1 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Lettuce | 6 Cup (16 tbs) | |
| 11/2 cups cooked turkey or chicken cut in strips | ||
| Artichoke hearts | 1 7 Ounce, drained | |
| Ripe olives | 1/2 Cup (16 tbs), pitted | |
| 6 anchovy fillets, halved | ||
| Capers | 2 Tablespoon, drained | |
Directions
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.
Chill.
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.)
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.
Chill.
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.)
Chef
