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How to make it

  • Combine mustard and egg in large mixing bowl and mix well then set aside.
  • Place cream and dried tarragon leaves in a small saucepan and bring to a boil over medium heat.
  • Remove from heat and whisk hot cream into mustard/yolk mixture then stir in tarragon.
  • Slowly whisk in 3 tablespoons oil then set dressing aside.
  • Remove and discard any tough watercress stems and discolored leaves then place in cold water.
  • Remove and discard dark green outer leaves and root tip of butter lettuce.
  • Separate lettuce leaves and wash with the watercress then remove from water.
  • Dry well and set aside.
  • Cut potatoes into 1” pieces then place in pot and cover with water.
  • Place over high heat and cook until potatoes are soft.
  • Drain potatoes and place in a mixing bowl.
  • Pour vinegar over all then cover and let sit 5 minutes.
  • Add turkey to potatoes and mix well.
  • To serve add watercress and lettuce to bowl then mix well and mound on plates.

Reviews & Comments 1

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    " It was excellent "
    mystic_river1 ate it and said...
    I like this one Chef! ^5 Joymarie
    Was this review helpful? Yes Flag

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