Oriental salad (Bean sprout and snow pea salad)

• 1 1/2 pounds fresh bean sprouts
• 1/4 pound snow peas
• Salt to taste, if desired
• 1/2 pound cooked, smoked ham, such as Westphalian
• 1/2 pound cooked, roast smoked turkey or plain boneless breast of turkey, available in supermarkets
• 1 cup finely chopped celery
• 1/2 cup finely chopped scallions
• 1/2 cup thinly sliced water chestnuts
• 1 tablespoon finely chopped fresh coriander, optional
• 2 teaspoons imported mustard
• 1 egg
• 1 tablespoon freshly grated ginger
• 2 tablespoons white-wine vinegar
• 1 cup peanut, vegetable or corn oil
• Salt to taste, if desired
• Freshly ground pepper to taste

1. If you desire, pick over the bean sprouts to remove and discard the tiny curlicues at the top and/or bottom.
2. Put the bean sprouts in a salad bowl.
3. Drop the snow peas into a basin of boiling water lightly seasoned with salt.
4. Bring to the boil and drain.
5. Chill under cold running water.
6. Drain.
7. Add to the bean sprouts.
8. Cut the ham and turkey breast into very fine shreds.
9. There should be about two cups of each.
10. Add this to the bowl.
11. Add the celery, scallions and water chestnuts.
12. Sprinkle with the coriander.
13. To make the salad dressing, blend the mustard, egg, ginger and vinegar in a mixing bowl.
14. Start beating with a wire whisk while gradually adding the oil.
15. Add salt and pepper.
16. Serve the salad and salad dressing separately if desired.
17. Or toss the salad with the dressing.

fresh bean sprouts, snow peas, salt, ham, turkey, celery, scallions, water, fresh coriander, imported mustard, egg, ginger, whitewine vinegar, peanut, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/2295 (may not work)