Turkey and Calvados Cocktail Salad

Culinary Setting
Professional
Meal Type
Salad
Servings
4
Product
Cooked Turkey

Ingredients

1 tbsp mayonnaise

2 tbsp ketchup

2 oz sour cream

1 tbsp barbeque sauce

Salt and freshly ground black pepper To taste

1-1/4 lbs COOKED TURKEY or PULLED TURKEY, julienned

6 oz tart apple, cored, sliced and marinated in fresh lemon juice

4 oz kiwi, peeled and julienned

1 oz Calvados or apple brandy

4 to 8 Belgian endive leaves

Sour cream As needed

4 brandied plums

Directions


 



SALAD DRESSING



Whip mayonnaise, ketchup, sour cream, barbeque sauce, salt and pepper together in a large bowl. Cover and hold for service in the refrigerator.




SERVICE



Carefully fold in turkey, apples, kiwi and Calvados.


Arrange endive in a cocktail glass and fill with chilled salad.


Garnish with a dollop of sour cream and 1 brandied plum.