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Grape ~ Walnut ~ Turkey Salad
from the kitchen of Sharmagne Leland-St.John

½ cup mayonnaise
2 tablespoons chervil vinegar
1 tablespoon fresh tarragon leaves, crushed
3 cups cooked turkey, cubed
2 medium stalks celery, finely diced
Celery salt and black pepper to taste
1 cup seedless green grapes
¼ cup coarsely chopped toasted walnuts
Boston lettuce leaves

In a large bowl, whisk together the mayonnaise,
vinegar and tarragon. Stir in the turkey and celery.
Gently fold in the grapes and walnuts. Season with
salt and pepper. Serve atop one Boston lettuce leaf
per person.

Editor’s note: This can also be prepared as a turkey
salad sandwich on toasted wheat or rye bread. Chop
the grapes and add a second leaf of lettuce to each
slice of toast.


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