*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salads                           Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----THE DRESSING-----
    1                    Egg
    3       tb           Grainy mustard
      1/4   c            Whipping cream
    1       tb           Chopped fresh tarragon
    1       t            -Dried tarragon
    3       tb           Olive oil
                         -----THE SALAD-----
    1 1/2   lb           Sweet potatoes -- peeled
      1/4   c            White wine vinegar
    2       c            Diced cooked turkey
    2       tb           Cooking oil
    1       bn           Watercress
    1                    Head butter lettuce
   TO PREPARE DRESSING: Combine mustard and egg in large mixing bowl, mix well
   and set aside. Place the cream and dried tarragon leaves in a small
   saucepan and bring to a boil over medium heat on the stove. Remove from
   heat and whisk hot cream into the mustard/yolk mixture. If using fresh
   tarragon, add it now. Slowly whisk in 3 tablespoons oil. Set dressing
   aside. Remove and discard any tough watercress stems and discolored leaves
   and place trimmed leaves in cold water. Remove and discard dark green outer
   leaves and root tip of butter lettuce. Separate lettuce leaves and wash
   with the watercress. Remove from water, dry well and set aside.
   TO PREPARE POTATO SALAD: Cut potatoes into 1-inch pieces. Place in pot,
   cover with water, and place over high heat and cook until potatoes are
   soft. Drain potatoes, place in a mixing bowl, pour the vinegar over, cover
   and let sit for 5 minutes. Add the turkey to the potatoes in the bowl and
   mix well. To serve, add watercress and lettuce to the bowl. Mix well and
   mound on plates.
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