Categories: Eats, Life Style

Turkey Salad with Shallots & Herbs

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How is your Thanksgiving turkey holding out? If you haven’t turned it all into leftovers and soup by now, here’s a great recipe for turkey salad that is not your typical boring, mayo-laden salad by far.

Shallots are the star of this salad, both raw and lightly sauteed in oil that also serves to dress the salad. Don’t be put off by the amount of oil needed–it serves dual purpose here. Cilantro, mint, and jalapeno add a terrific punch of flavor. Lime accompanies the oil to create a classic oil/acid dressing.

Serve this turkey salad on a bed of tender lettuce, such as red or green leaf lettuce. Now that romaine lettuce is no longer in supermarkets, this is a great time to expand your tastes and explore new varieties of lettuce!


Turkey Salad with Shallots & Herbs

Adapted from: Tejal Rao for NYT
Serves: 4


  • cup thinly sliced shallots
  • 4 tablespoons olive oil
  • 2 cups leftover cooked turkey meat, shredded into bite-size pieces
  • 2 tablespoons fresh lime juice (from approximately 2 limes)
  • 1 teaspoon kosher salt
  • 1 jalapeño, seeded and minced
  • 1/3 cup cilantro leaves, roughly chopped or torn
  • 1/3 cup mint leaves, roughly chopped or torn
  • 4 lime wedges (cut from a third lime)
  • 2 heads red and/or green leaf lettuce, torn and divided among 4 large salad plates


  1. Divide the sliced shallots: Soak 1/3 cup of the shallots in cold water for about 10 minutes; drain through a mesh sieve, pat dry with paper towel, and set aside.
  2. Heat the olive oil in a nonstick skillet and fry the remaining 2/3 cup shallots, mixing occasionally, until golden brown. Drain through the sieve, reserving both shallots and oil in separate little bowls. Do not press on the shallots as they drain as they will clump together.
  3. In a large mixing bowl, toss together raw shallots and turkey meat. Add the lime juice, salt, jalapeño, and 2 teaspoons reserved oil from frying shallots, and mix well. Set aside to marinate for 10 minutes.
  4. Add 1 to 2 tablespoons of fried shallots, plus the cilantro and mint, and mix well. Taste and adjust with salt and lime juice as needed.
  5. Divide the turkey salad among the 4 plates of lettuce. Serve with the lime wedges, any remaining shallots, and shallot oil on the side.




Photograph via NYT

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