Smoked Turkey Salad from The Silver Palate Cookbook

This we also served at Matt and Jess's open house. Takes a bit of time to chop the cheese (of course, we made a huge amount).

Again, quoting right from the book:

This meat-cheese-and-fruit salad, with its nutty, sherry-flavored drssing, is a complete meal. Arrange individual servings on lettuce-lined plates, accompanied by black or whole-wheat bread and a glass of white wine or beer.

1 1/2 pounds smoked turkey (or cooked, lightly smoked ham or chicken), skinned
and cut into 2-inch julienne
3/4 pound Jarlsberg cheese, cut into similar julienne
2 cups seedless green or red grapes, washed and patted dry (and if they are
really bit, I would cut them in half)
1 cup chopped celery
1 1/2 cups Sherry Mayonnaise (recipe follows)
salt and freshly-ground pepper, to taste
1 to 2 tablespoons water-packed green peppercorns, drained (I don't think
I was able to find these. At least it doesn't ring a bell. I wonder
how capers would taste here?)

Combine the turkey, Jarlsberg cheese, grapes, and celery in a mixing bowl.

Add the Sherry Mayonnaise and toss gently but well. Season to taste with salt and pepper and toss again. Cover and refrigerate until serving time.

Arrange the salad in serving portions and sprinkle with the green peppercorns to taste.

6 portions


Sherry Mayonnaise
This richly flavored mayonnaise complements combinations like the Smoked Turkey Salad, but it is also delicious on such simple fare as a chicken sandwich on white bread. We have also served it as a dip for crudites with great success.

1 whole egg
2 egg yolks
1 tablespoon prepared Dijon-style mustard
1/4 cup sherry vinegar
salt and freshly-ground black pepper to taste
2 cups corn oil

Combine the whole egg, egg yolks, mustard, and vinegar in the bowl of a food processor fitted with a steel blade, and season to taste with salt and pepper. Process for 1 minute.

With the motor still running, dribble in the oil in a slow steady stream.

When oil is completely incorporated, shut off machine, scrape down sides of bowl, taste mayonnaise and correct seasoning. Transfer to storage container, cover, and refrigerate until ready to use.

2 1/2 cups

Note: When I first made this, locating sherry vinegar required a trip to a specialty store. If you use another kind of vinegar, it might be good, but it will not be the same as you remember.