THAI TURKEY LARB

Dressing

1/3 cup fresh lime juice

3 Tablespoons fresh lemon juice

3 Tablespoons fish sauce

3 Tablespoons honey

Larb

1 Tablespoon Canola oil (or canola spray)

½ red onion, diced

3 shallots, thinly sliced

2-3 stalks lemongrass (use only the tender inner part of the bottom 2-3 inches), minced (I used 3 stalks)

1 Thai chile, such as prik kee noo or 1 serrano chille, stemmed and thinly sliced (I used 2 Thai chiles)

Kosher salt

1½ pounds ground turkey

½ cup chopped fresh mint leaves

Freshly ground pepper

1 head butter lettuce, leaved separated

Directions

1. In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside.
2. In a large skillet, heat the oil (or spray) over medium heat. Add the onion, shallots, lemongrass, chili, and salt to taste.
3. 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.
4. Add the dressing to the pan and cook for 2 minutes. Remove the pan from heat and stir in the mint. Season with salt and pepper to taste.
5. Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter.