Turkey Larb

Say whaaaaa?  What the crap is “larb”? Don't worry, I was just as skeptical. Larb is a type of Loation and Isan meat salad that is regarded as the national dish of Laos. Larb is most often made with Chicken, beef, duck, turkey, pork or even fish, flavored with fish sauce, lime juice and fresh herbs. The meat can be either raw or cooked (don't worry...were gona cook ours!!). Bottom line is it's fresh, easy, flavorful, delicious and healthy!!

Turkey Larb

Ingredients:

Dressing:

1/3 cup fresh lime juice, from about 5 limes

3 tablespoons fresh lemon juice, from 1 large lemon

2 tablespoons fish sauce

2 tablespoons honey

Larb:

3 tablespoons vegetable or canola oil

1/2 red onion, diced

3 shallots, thinly sliced

1 (4-inch) piece lemongrass, minced (about 1/4 cup)*

1 Thai chili, such as prik kee noo, or 1 serrano chili, stemmed and thinly sliced

salt

1 1/2 pounds ground turkey, preferably dark meat

1/2 cup chopped fresh mint leaves

Freshly ground black pepper

1 head butter lettuce, leaves separated

*Can be found at specialty Asian markets

Serving suggestion: sticky or steamed white rice

Directions:

Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside.

Larb: In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, chile, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes. Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. Add the dressing to the pan and cook for 2 minutes. Remove the pan from the heat and stir in the mint. Season with salt and pepper, to taste. Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.