TURKEY SALAD WITH FRIED SHALLOTS AND HERBS
This recipe is adapted from Naomi Duguid's chicken salad in "Burma: Rivers of Flavor." It incorporates shallots two ways, raw and fried, as well as the deeply savory oil used to fry them. Bright with lime juice, the raw heat of a green chile and plenty of fresh herbs, it's excellent plain, or with some chopped cucumber and lettuce beneath it, for crunch. As Ms. Duguid points out in the book, it's a dressing that can be applied to refresh all manner of leftovers, from the roasted turkey you're left with the day after Thanksgiving, to the roasted vegetables.
Provided by Tejal Rao
Categories dinner, lunch, salads and dressings, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Divide the sliced shallots: Soak 1/3 cup of the shallots in cold water for about 10 minutes; drain through a mesh sieve and set aside. Heat the peanut oil and fry the remaining 2/3 cup shallots, mixing occasionally, until golden brown. Drain through the sieve, reserving both shallots and oil. (Do not press on the shallots as they drain. They will clump together.)
- In a mixing bowl, toss together raw shallots and turkey meat. Add lime juice, salt, jalapeño and 2 teaspoons reserved oil from frying shallots, and mix well. Set aside to marinate for 10 minutes. Add 1 to 2 tablespoons of fried shallots, along with the herbs, and mix well. Taste and adjust with salt and lime juice as needed. Serve with any remaining shallots and shallot oil on the side.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 16 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 370 milligrams, Sugar 5 grams, TransFat 0 grams
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Azhar Madhi
[email protected]I would not recommend this recipe. It was a waste of time and ingredients.
Moazz Ahmad
[email protected]This salad was a disappointment. The shallots were too overpowering, and the dressing was too sweet.
Curtis Claassen
[email protected]I found this salad to be a bit bland. I would recommend adding some more spices or herbs.
Shehan Kaveesha
[email protected]This salad is a little too mayonnaise-y for my taste. I would recommend using less mayonnaise, or substituting Greek yogurt.
Marylin Smith
[email protected]I've made this salad several times, and it's always a crowd-pleaser. It's a great dish to serve at parties or potlucks.
Shan Jan
[email protected]This salad is a great make-ahead lunch option. I made it the night before, and it was just as good the next day.
SirSaladCat
[email protected]I'm not a big fan of shallots, so I omitted them from the recipe. The salad was still delicious.
THE UNDISPUTED
[email protected]This salad is so easy to make, and it's a great way to get your kids to eat their vegetables.
Ahmed Motu
[email protected]I made a few substitutions to the recipe, and the salad still turned out great. I used Greek yogurt instead of mayonnaise, and I added some chopped celery and walnuts.
Nizer Mohammednur
[email protected]I followed the recipe exactly, and the salad turned out perfectly. I highly recommend this recipe.
Jason Snelson
[email protected]This salad is a great way to use up leftover turkey. It's also a healthy and delicious lunch option.
Richelle Grijalva
[email protected]I'm not usually a fan of turkey salad, but this recipe changed my mind. The fried shallots and herbs really make a difference.
charlotte tarvin
[email protected]I made this salad for a potluck, and it was a hit! Everyone loved the unique flavor combination.
Maisie Hill
[email protected]This turkey salad with fried shallots and herbs is a delightful blend of flavors and textures. The crispy shallots add a nice crunch, while the herbs provide a refreshing brightness. The salad is also very easy to make, and it's a great way to use up