Thai Turkey And Makrut Lime Salad Recipes

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THAI TURKEY AND MAKRUT LIME SALAD



Thai Turkey and Makrut Lime Salad image

Provided by Marian Burros

Categories     salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 11

5 large shallots, finely chopped
3/4 cup roughly cut coriander leaves
1/4 cup finely minced lemon grass
2 makrut lime leaves, sliced less than 1/16 inch wide, or use a teaspoon of grated lime rind, but it will not taste the same (see note)
1/2 to 1 teaspoon hot chili flakes
1/4 cup Thai fish sauce (nuoc mam)
7 tablespoons fresh lime juice
1 tablespoon sugar
4 cups diced cooked white-meat turkey
1/4 pound mesclun
1 large red bell pepper, very thinly sliced

Steps:

  • In a large bowl, combine shallots, coriander, lemon grass, lime leaves, chili flakes, fish sauce, lime juice and sugar. Stir in the turkey. Refrigerate, if not serving right away.
  • To serve, arrange the mesclun on 4 serving plates, top with turkey salad and decorate with pepper strips. Serve at room temperature.

Nutrition Facts : @context http, Calories 329, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 1605 milligrams, Sugar 15 grams, TransFat 0 grams

PURSLANE, MEYER LEMON, AND PEAR SALAD WITH MAKRUT LIME VINAIGRETTE



Purslane, Meyer Lemon, and Pear Salad With Makrut Lime Vinaigrette image

Purslane's fleshy texture and subtle citrus notes work well with the gentle flavors of Meyer lemon and makrut lime leaves.

Provided by Laurent Gras

Categories     Salad     Fruit     Leafy Green     No-Cook     Lemon     Pear     Radish     Summer     Lemongrass     Gourmet

Yield Makes 6 servings

Number Of Ingredients 19

1 lemon
1 stalk fresh lemongrass, 1 or 2 tough outer leaves discarded and root end trimmed
3/4 cup chicken stock or broth
1 small (1 1/2- to 2-inch) dried chile (preferably Thai)
6 (2- by 1 1/4-inch) fresh or frozen makrut lime leaves
1/4 cup olive oil
1 1/2 teaspoons cornstarch dissolved in 1 teaspoon water
1 teaspoon minced fresh oregano
1 teaspoon minced fresh chervil
1 teaspoon minced fresh flat-leaf parsley
1 Meyer lemon
6 firm-ripe small Seckel pears (3/4 pound total)
6 radishes, trimmed
3/4 pound purslane, coarse stems discarded
1 1/2 tablespoons olive oil
1 tablespoon fresh lemon juice
Fleur de sel to taste
Accompaniment: jasmine rice crackers
a Japanese Benriner or other adjustable-blade slicer

Steps:

  • Make vinaigrette: Cut peel, including white pith, from lemon with a small sharp knife. Working over a bowl to catch juices, cut lemon segments free from membranes, letting segments drop into bowl. Crush lemongrass stalk with side of a heavy knife (to release oils), then thinly slice. Bring stock, lemongrass, and chile to a boil in a 1- to 1 1/2-quart heavy saucepan. Cover pan and remove from heat, then let stand 20 minutes. Return to a boil and add lemon segments with juice and lime leaves. Cover pan and remove from heat, then let stand 20 minutes more. Pour mixture through a fine-mesh sieve into a small bowl, discarding solids, then return to saucepan and whisk in oil. Bring vinaigrette to a boil and whisk in cornstarch mixture, then simmer, whisking occasionally, 2 minutes. Cool completely. Whisk in herbs and salt and pepper to taste. Make salad: Using slicer, cut Meyer lemon (with skin) crosswise, pears lengthwise (discarding cores), and radishes lengthwise into very thin slices (about 1/16 inch thick) and transfer to a large bowl. Add purslane, oil, lemon juice, and fleur de sel and pepper to taste and toss gently. Divide salad among 6 plates and spoon vinaigrette over and around each. Serve salads with jasmine crackers on the side.

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