Turkey salad with Mayfair dressing

(food styling/karoline boehm goodnick; Wendy Maeda/Globe Staff)
By Karoline Boehm Goodnick
Globe Correspondent / November 24, 2008
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Serves 4

Turkey sandwiches with cranberry chutney are delectable later that evening or for lunch the next day, and a pot of soup is a fine way to recycle the carcass. Here's another use for the rest of the meat. Make a light curried mayonnaise-style dressing - a similar one was originally served at the Roberts Mayfair Hotel, a historic property in St. Louis. Add the dressing to your cooked bird with red grapes and shelled pistachios, or stir in leftover green beans, chunks of roasted squash, or Brussels sprouts. Hold the pie. That's for later.

1/2stalk celery, chopped
1/2medium onion, chopped
1large clove garlic
1/2tin (2 ounces) anchovies, drained
Juice of 1/2 lemon
1/2teaspoon curry powder
Salt and pepper, to taste
2tablespoons yellow mustard
1/2teaspoon sugar
1egg plus 1 extra yolk
1/2cup olive oil
1/2cup vegetable oil
1/2bunch parsley
8cups (2 pounds) chopped cooked turkey
1 1/2cups red seedless grapes, cut in half
1cup shelled pistachios
1. In a blender, combine the celery, onion, garlic, anchovies, and lemon juice. Blend into a puree.

2. Add the curry powder, salt, pepper, mustard, and sugar; blend well.

3. Remove the cap in the blender lid and with the motor running on medium speed add the egg and extra yolk, then slowly drizzle in the olive and vegetable oils.

4. Add the parsley and blend until it is coarsely chopped. Chill the dressing for 30 minutes.

5. In a large bowl, combine the turkey, grapes, and pistachios. Add enough dressing to moisten the mixture well. Taste for seasoning and add more salt and pepper, if you like. Karoline Boehm Goodnick

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