THAÏ STYLE TURKEY SALAD

Posted on 22 February 2021
By This recipe is courtesy of le Dindon du Québec
Posted in 2389107, 8605810, 8605904
0

TIME

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

INGREDIENTS

Poultry

454 g (1 lb) Quebec ground turkey or chicken, raw

Dressing

45 ml (3 Tbsp.) GARLIC CILANTRO EVOO or GARLIC & CHILI EVOO
2 cloves of garlic, peeled and chopped
30 ml (2 Tbsp.) ginger, chopped
30 ml (2 Tbsp.) lemongrass, chopped
1 bunch of green onions, chopped
Salt and pepper
Juice of 2 limes (more or less, to taste)
15 ml (1 Tbsp.) fish sauce
15 ml (1 Tbsp.) maple syrup or sugar
10 ml (2 tsp) sambal oelek (spicy pepper condiment)
Sous les oliviers CHOCOLATE & JALAPEÑO BALSAMIC VINEGAR

Salad

Leaves of 1 Boston lettuce
125 ml (1/2 cup) fresh cilantro, coarsely chopped
80 ml (1/3 cup) fresh mint, chopped

DIRECTIONS

In a frying pan, heat oil over medium-high heat. Add ground turkey, garlic, ginger, lemongrass and green onions. Cook for 6 to 8 minutes, or until turkey is cooked. Lightly season with salt and pepper, remove from heat and set aside in a bowl.
Meanwhile, in a separate bowl, combine lime juice, fish sauce, maple syrup and sambal oelek. Pour a few spoonfuls of the mixture, cilantro and mint over the cooked meat and mix. Taste and adjust seasoning (with lime, fish sauce, sambal oelek, salt and pepper, if necessary).
Serve ground turkey mixture on Boston lettuce leaves.

NOTES & TIPS

Traditionally, roasted rice powder is added to the meat mixture. To do this, grill (uncooked) rice in a pan for about 15 minutes, stirring frequently. Then grind the rice with a pestle and mortar or a coffee grinder to obtain a powder. Add 15 ml (1 Tbsp.) of rice powder to the cooked poultry.