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Meat/Fish: Curry Turkey Salad

Source of Recipe

Emeril Lagasse


List of Ingredients

1/2 cup mango chutney
2 teaspoons curry powder
1 cup mayonnaise -- (1 to 1 1/2)
salt, fresh black pepper
1 pound roasted turkey meat, diced
2 cups cooked wild rice
1 cup seedless green grapes, cut in half
1/2 cup sliced almonds, toasted
1/2 cup chopped red onion
2 heads radicchio lettuce, cored, sliced thin
drizzle olive oil
1 tablespoon chopped chives


Recipe

Stir together, mango chutney, curry powder, and enough mayonnaise to your desired taste. Season with salt and pepper. In a mixing bowl, combine the turkey meat, rice, grapes, almonds, and red onions. Add dressing. Mix well. In a small mixing bowl, toss the radicchio with a drizzle of olive oil, salt and pepper. To serve, lay the radicchio in the center of each serving plate. Mound the turkey salad on top of radicchio. Place the croutons around the salad. Garnish with chives.

For Toasted Croutons:
1/2 loaf French Bread
Olive oil
Slice French bread on the bias into 1/2 to 3/4-inch thick slices. Brush with olive oil. Grill or broil until golden.