Turkey- White Bean Salad and Tomatillo-Chipotle Spread (Emeril Lagasse) |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Ingredients:
1/2 cup mayonnaise |
2 tablespoons white wine vinegar |
1 tablespoon olive oil |
1 tablespoon creole mustard |
salt and pepper |
1 pound cooked turkey meat, both white and dark meat, diced |
one 15-ounce can of white beans, rinsed and drained |
1 cup grated carrots |
1/2 cup diced celery |
2 tablespoons chopped green onions |
1 tablespoon chopped parsley |
1 pound tomatillos, roughly chopped |
1 teaspoon minced garlic |
1/2 teaspoons honey |
salt |
4 chipotle en adobo sauce |
1 tablespoon adobo sauce |
1/3 cup chopped cilantro |
4 - 6 inch flour tortillas |
8 ounces rare roast beef, thinly sliced |
corn chips |
Directions:
1. Turkey-White Bean Salad:
2. In a small bowl combine the mayonnaise, vinegar, olive oil, and creole mustard. Season highly with salt and pepper. In a large bowl combine the turkey, white beans, carrots, celery, green onions, and parsley. Add the dressing, toss to coat. Refrigerate for 30 minutes before serving. Yield: 8
3. Tomatillo-Chipotle Spread:
4. Place the tomatillos, garlic, honey, and salt in a blender (or food processor). Blend until mostly pureed. Add the chipotles, adobo sauce, and cilantro, blend for 15 seconds. Spread the flour tortillas with a generous coating of spread. Top with 2 ounces of the beef and roll up the tortilla. Serve with the chips and additional spread for dipping. Yie
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