Saturday, November 24, 2012

Turkey and Cranberry Tarragon Salad

Yield: 4 servings

French tarragon 
Faire du camping (to go camping) correctly the grassahaven team likes to infuse a little French influence into our cooking.  Tarragon, one of the four French fines herbes, is a distinctive herb, with a slight anise or licorice aroma.  But don’t let the licorice flavor concern you.  It is perfect for pairing with turkey and cranberries to make a fresh salad for lunch.  Use your left over turkey or chicken.  Bon App├ętit

C’est Bon!

2 cups diced cooked turkey (or chicken)
¼ cup dried cranberries, finely chopped
1 stalk celery finely chopped
3 scallions (green onions) finely diced
½ cup mayonnaise
1 teaspoon lemon juice
2 teaspoons tarragon
¼ teaspoon pepper
salt to taste

Good bread (ciabatta, croissants, etc), lettuce, or tomato for serving

recommended campsite gadgets and gear:
spoon or knife

at home preparation:
prep time 10 minutes · total time: 10 minutes
The day before your departure, dice cooked turkey, cranberries, celery and scallions.  Mix remaining ingredients and season to taste.  Place in resealable bag. And refridgerate until your departure

campsite preparation and presentation:
total time: 5 minutes minutes
Serve on good bread for a turkey salad sandwich; over lettuce for a simple lunch salad or fill a hollowed out tomato for an interesting twist.   Serve immediately.

cook’s notes:
Keep salad very cold until ready to serve

Remember Better·Living·Is·Surprisingly·Simple™ in the outdoors.
Turkey and Cranberry Tarragon Salad · Enjoy