SALADS: This salad needs a bit more work to prepare. But for those who love artichoke, cooking it fresh from scratch is a very rewarding experience.

ARTICHOKE ASPARAGUS AND TURKEY SALAD:

1 boneless turkey breast, weighing about 2 lbs  

1 quantity of herb mayonnaise                       

8 small fresh artichokes

2 lbs. asparagus

½ cup each white wine & water                                                                                  

2 tbsp. lemon juice + ½ lemon                                    

4 cups mixed greens                                                               

olive oil

salt and pepper to taste

Preheat oven to 350 degrees F. Salt and pepper turkey breast on the surface and under the skin and place it in a roasting pan. Add wine and water. Cover with oiled parchment paper or foil and oven-poach until firm to the touch, about 45 minutes. Do not overcook. Remove from oven and let stand until cool enough to handle. Shred turkey coarsely by hand.

Prepare artichoke:  Peel away and discard tough outer leaves to reveal the pale green hearts. Trim stems and cut ¼-inch off the tips. Rub all over with lemon juice to prevent browning. Bring a large pot of salted water to a boil; add in the juice of the ½ lemon; then the artichokes. Cook 5 minutes or until tender when pieced with a knife. Drain and cool. Half the artichokes and remove fussy choke, if any and coat with olive oil. Reserve.

Break off tough ends or peel asparagus if desired. Blanch in salted water until crisp-tender. Then drain and immediately plunge them into ice water to stop cooking. Drain again. Pat dry and coat lightly with olive oil.

Prepare greens, shred them and arrange them onto a large serving platter. Arrange artichokes and asparagus on the greens. Top with turkey pieces. Drizzle lightly with herb mayonnaise and serve extra mayonnaise on the side.

HERB MAYONNAISE:

2 egg yolks                                         

2 tsp. each Dijon mustard & lemon juice                                

1 cup olive oil

½ cup corn oil                                     

2 tbsp. balsamic vinegar

2 tbsp. minced parsley                        

1 tbsp. each minced fresh basil & fresh chives                       

salt and pepper to taste

In a large mixing bowl whisk together egg yolks, mustard and lemon juice. Add olive oil and corn oil drop by drop, whisking in to form a mayonnaise. Alternately, follow technique of making “Blender Mayonnaise”

Blend in fresh herbs, salt and pepper.  Add more lemon juice if necessary to thin mayonnaise. Refrigerate until needed.