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Leftovers, Salads

Salad with shredded turkey, romaine, cilantro and sesame dressing

Salad with shredded turkey, romaine, cilantro and sesame dressing
Los Angeles Times

An "ad hoc" cassoulet, a pepper relish to go with turkey, winter squashes beautiful to look at but even better to eat, the leaves of Brussels sprouts flavored with mirepoix and pancetta, a wonderfully refreshing shredded turkey salad with mint ... Read more

Total time: 20 minutes | Serves 8 to 12
  • 1/2 cup sliced almonds
  • 1/2 head iceberg lettuce, cut into thin strips
  • 1 head romaine lettuce, large ribs removed, cut into thin strips
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped mint
  • 3 cups shredded cooked turkey breast
  • 2 green onions, cut into 3-inch pieces, then julienned
  • 1/2 seedless cucumber, cut into 3-inch-long pieces, then julienned
  • 3/4 cup rice wine vinegar
  • 1/4 cup soy sauce
  • 1 1/2 tablespoons sugar
  • 2 tablespoons rice wine
  • 1/4 cup sesame oil
  • 4 teaspoons toasted white sesame seeds, crushed in a mortar
  • Salt and freshly ground pepper

Step 1Place the almonds in a small pan over medium heat and toast until golden brown, shaking the pan, about 2 to 2 1/2 minutes. Set aside.

Step 2In a large bowl, toss together the iceberg lettuce, romaine lettuce, cilantro and mint. Transfer to a platter. Arrange the shredded turkey on top of the greens. Garnish with green onions, cucumber and almonds.

Step 3To make the dressing, whisk together the rice vinegar, soy sauce, sugar and rice wine in a bowl. Slowly whisk in the sesame oil. Adjust seasoning to taste. Add the sesame seeds, then pour the dressing over the salad. Add salt and pepper to taste.


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