| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Essnce12 |
1 |
servings |
INGREDIENTS
| 4 |
oz |
Cooked turkey; cut 2" x 1/2" strips |
|
|
; ("batonnet"-size) |
| 1 |
|
Avocado; cubed |
| 1/2 |
|
Red pepper; cut 2" x 1/8" strips |
|
|
; ("julienne"-size) |
| 2 |
tb |
Chopped chives |
| 2 |
tb |
Mayonnaise |
| 1 |
tb |
Sour cream |
|
|
Juice of 1 lemon |
|
|
Finely-chopped zest of 1 lemon |
| 1 |
tb |
Milk |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/2 |
lb |
Cooked asparagus; cold |
INSTRUCTIONS
In a bowl combine turkey, avocado, pepper and 1 tablespoon of chives. In a
small bowl combine mayonnaise, sour cream, lemon juice and zest, milk and
season with salt and pepper. Add enough dressing to turkey mixture to
moisten. On a pretty plate fan out asparagus spears. At base of fan, place
a scoop of salad. Decorate plate and asparagus with additional dressing and
sprinkle with remaining chives. This recipe yields 1 serving.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2151 broadcast 08-14-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
10-17-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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