Turkey salad with Mayfair dressing

November 24, 2008|Karoline Boehm Goodnick, Globe Correspondent

Serves 4

Turkey sandwiches with cranberry chutney are delectable later that evening or for lunch the next day, and a pot of soup is a fine way to recycle the carcass. Here's another use for the rest of the meat. Make a light curried mayonnaise-style dressing - a similar one was originally served at the Roberts Mayfair Hotel, a historic property in St. Louis. Add the dressing to your cooked bird with red grapes and shelled pistachios, or stir in leftover green beans, chunks of roasted squash, or Brussels sprouts. Hold the pie. That's for later.

1/2 stalk celery, chopped 1/2 medium onion, chopped 1 large clove garlic 1/2 tin (2 ounces) anchovies, drained Juice of 1/2 lemon 1/2 teaspoon curry powder Salt and pepper, to taste 2 tablespoons yellow mustard 1/2 teaspoon sugar 1 egg plus 1 extra yolk 1/2 cup olive oil 1/2 cup vegetable oil 1/2 bunch parsley 8 cups (2 pounds) chopped cooked turkey 1 1/2 cups red seedless grapes, cut in half 1 cup shelled pistachios 1. In a blender, combine the celery, onion, garlic, anchovies, and lemon juice. Blend into a puree.

2. Add the curry powder, salt, pepper, mustard, and sugar; blend well.

3. Remove the cap in the blender lid and with the motor running on medium speed add the egg and extra yolk, then slowly drizzle in the olive and vegetable oils.

4. Add the parsley and blend until it is coarsely chopped. Chill the dressing for 30 minutes.

5. In a large bowl, combine the turkey, grapes, and pistachios. Add enough dressing to moisten the mixture well. Taste for seasoning and add more salt and pepper, if you like. Karoline Boehm Goodnick