Curry Turkey Apple Salad

Recipe Ingredients

3/4 cup	177ml	Mayonnaise
1/4 cup	59ml	White vinegar
2 tablespoons	30ml	Honey
1 1/2 tablespoons	22ml	Red Thai curry paste
2 tablespoons	30ml	Basil leaves, finely chopped
2 tablespoons	30ml	Lime juice
3 cups	187g / 6.6oz	Cooked turkey breast meat in 1/2" dice
2		Granny smith apples - cored, and
		Cut 1/4" dice
1/2 cup	55g / 1.9oz	Celery root - finely diced
1/2 cup	31g / 1.1oz	Fresh cherries - pitted, chopped fine
1/4 cup	36g / 1.3oz	Chopped pecans
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Boston lettuce head
12		Radishes - (to 16)
1 cup	237ml	Pea sprouts, or other fresh sprouts

Recipe Instructions

Combine the mayonnaise, vinegar, honey, curry paste, basil and lime juice in a large mixing bowl. Whisk well to ensure flavors are completely mixed. Season with salt and pepper. Add turkey meat and toss to fully coat with dressing. Add apples, celery root, cherries and pecans and season well with salt and pepper. Refrigerate for at least one hour.

Clean the lettuce and carefully pull apart and separate the leaves. Wash the radishes and trim any old or wilted leaves from the stems. Cut the radishes into quarters or in any decorative fashion such as sculpted shapes.

Garnish each serving dish with lettuce leaves, fill a leaf with turkey salad and garnish with radishes and pea sprouts.

This recipe yields 4 to 6 luncheon salads.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C27)

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