Christmas Salad a la carte "Euphoria"

800 g turkey breast or chicken

10 basil leaves fresh or dried

6 sage leaves

4 thyme sprigs

4 sprigs of marjoram

4 cloves of garlic

2 sprigs of rosemary

2 bay leaves

? lemon (juice)

3 Art. l. vegetable oil

red pepper

ground black pepper

salt

Decoration:

2 mango

2 avocado

1 head of red onion

? lemon (juice)

Filling:

2 egg yolks

? glass vegetable oil

2 h. l. wine vinegar or lemon juice

2 h. l. grainy mustard

ground black pepper

salt

lettuce leaves for decoration

Grind all the herbs and garlic, add the lemon juice, oil, pepper, salt, mix well.

Turkey breast or chicken wash, dry, and season with salt and pepper, put in the form laid by foil, coat with marinade prepared by adding a bay leaf, bake for 30-40 minutes, covered with foil, then without the foil for another 20 minutes, basting stand out Socko.

Prepare the filling: Mix in a magnificent light weight yolks in a thin stream, whisking continuing, pour vegetable oil, add lemon juice or vinegar, salt, pepper, mustard, stir, put into the cold, cover with foil.

Peel the mango and avocado, remove the seeds, cut into cubes, sprinkle with lemon juice, chopped onion half-rings, combine all mix.

Cut the baked fillet into small cubes, combine with avocado, mango and onion mix.

Before serving on the New Year's table lay a la carte salad Christmas "Euphoria" in glasses, tucking prepared sauce, arrange lettuce.