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    Recipe Introduction

    This is a hearty, main course salad, a good way to use leftovers.

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    5 tsp. Dijon style mustard
    1/3 c. red wine vinegar
    1 c. light olive oil
    12 sm. red-skinned new potatoes
    1/2 tsp. coarse (kosher) salt
    2 tsp. coarsely ground black pepper
    3 c. cooked turkey or chicken, shredded into pieces 2 inches by 1/2 to 1 inch
    12 big cloves of garlic
    1/2 lb. bacon, cut into 1/2 inch pieces
    1/2 c. finely chopped purple onion
    1/4 c. chopped Italian parsley
    1 bunch arugula, well washed, stems removed
    2 bunches watercress, well washed, stems removed

    Preheat oven to 400 degrees F. In a small bowl, whisk together mustard and vinegar. Slowly pour in 3/4 cup olive oil, whisking constantly. Reserve this vinaigrette.
    Prick potatoes all over with tines of a fork. Coat with remaining 1/4 olive oil, salt and 1 teaspoon black pepper. Bake for 1 hour in a shallow roasting pan, uncovered, turning occasionally. Remove potatoes from oven and cool. Cut into 1/2 inch slices and place in a large bowl.

    Place shredded turkey in a second bowl. Place garlic cloves in a small saucepan. Cover with water and bring to a boil, cook for 10 minutes. Drain on paper towels. Reserve grease.

    Saute bacon in a heavy skillet until crisp over low heat for 2 minutes. Remove with a slotted spoon. Discard grease.

    In a large bowl, gently toss potatoes, onion, parsley and remaining teaspoon of black pepper with the vinaigrette. Add turkey, bacon and garlic cloves. Gently fold all ingredients together. Arrange washed greens on bottom of a large serving platter and place hash salad on top. Serves 6 to 8.




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