Recipes

Turkey & Russian Salad Roulade

Turkey & Russian Salad Roulade
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Serves: 8

Ingredients:

  • 1 cup small diced carrots, cooked
  • 1 cup small diced celery root, cooked (celery stalks will also work)
  • 1 cup diced potatoes, cooked
  • 1 cup peas, cooked
  • 2 1/2 cups mayonnaise
  • 1 teaspoon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon freshly ground white pepper
  • 2 dashes cayenne pepper
  • 1 pound Dietz & Watson Homestyle Breast of Turkey, thickly sliced

Instructions:

After cooking the carrots, celery root, potatoes and peas, allow them to chill for at least one hour.

Using a very sharp knife, dice the carrots, celery root, potatoes to the size of a pea.  Place in a large mixing bowl and reserve until ready to use.

In a separate small mixing bowl, whisk together the Homemade Mayonnaise, mustard, Worcestershire sauce, salt, pepper and cayenne pepper.  Reserve 1 cup of the sauce for plating. 

Pour the remaining mixture over the vegetables and toss gently to coat.

Lay the turkey slices out flat on a work surface.  Place 2 tablespoons of the salad in the center of each turkey slice and roll up. 

For a unique presentation, stand up on a tray or incorporate into a party platter garnished with potato salad and bunches of fresh parsley.

Shopping List:

  • 1 cup small diced carrots, cooked
  • 1 cup small diced celery root, cooked (celery stalks will also work)
  • 1 cup diced potatoes, cooked
  • 1 cup peas, cooked
  • 2 1/2 cups mayonnaise
  • 1 teaspoon Colman’s mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon freshly ground white pepper
  • 2 dashes cayenne pepper
  • 1 pound Dietz & Watson Homestyle Breast of Turkey, thickly sliced