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Turkey Carnitas Mesclun Salad with Tangerine Vinaigrette 2005
National Turkey Federation
June 1, 2005
3 Min Read
National Turkey Federation
Yield: 6
Establishment: Restaurant, Club Operation, Business and Industry Account
Ethnicity: Southwestern
Meal Type: Salad
Occasion: Celebrate Spring
Preparation Method: Simmer
Product Type: Turkey Thighs
Ingredients
2 Pounds TURKEY THIGHS
salt and black pepper
2 Cups olive oil
1 Each tangerine, quartered
1/2 Cup whole milk
2 Cloves garlic, peeled
1/4 Cup tamari soy sauce
1/4 Cup cola soda
Tangerine Vinaigrette
1 Bunch scallions, finely chopped
2 Tablespoons granulated sugar
1 Large jalapeno, seeds & membrane removed, minced
2 Each tangerines, zested and juiced
1/4 Cup rice wine vinegar
1 Tablespoon tamari soy sauce
1/2 Cup olive oil
1 Pound mesclun greens, washed and drained
3 Medium avocados, peeled & sliced into wedges
As needed blue corn tortilla strips
Turkey
Trim turkey thighs and remove bones. Season with salt and pepper.
Heat olive oil and add turkey. Slowly simmer for 45 minutes until turkey is golden brown and very tender.
Add tangerine, milk, garlic, soy sauce and cola. Simmer another 15 minutes.
Remove turkey from liquid and drain thoroughly.
Using 2 forks, shred the turkey. Reserve warm for service.
Vinaigrette
Blend scallion, sugar, jalapeno, tangerine juice and zest, rice wine vinegar and soy sauce in a medium bowl.
Using a wire whip, slowly incorporate olive oil.
Place in a small saucepan and warm for service.
Assembly
For each order, in a large mixing bowl, toss the mesclun greens and avocado slices with warm vinaigrette. Place in the center of a warm service plate and top with the shredded turkey.
Garnish with blue corn tortilla strips.
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