Thai Turkey And Kaffir Lime Salad

• 5 large shallots, finely chopped
• 3/4 cup roughly cut coriander leaves
• 1/4 cup finely minced lemon grass
• 2 kaffir lime leaves, sliced less than 1/16 inch wide, or use a teaspoon of grated lime rind, but it will not taste the same (see note)
• 1/2 to 1 teaspoon hot chili flakes
• 1/4 cup Thai fish sauce (nuoc mam)
• 7 tablespoons fresh lime juice
• 1 tablespoon sugar
• 4 cups diced cooked white-meat turkey
• 1/4 pound mesclun
• 1 large red bell pepper, very thinly sliced

1. In a large bowl, combine shallots, coriander, lemon grass, lime leaves, chili flakes, fish sauce, lime juice and sugar.
2. Stir in the turkey.
3. Refrigerate, if not serving right away.
4. To serve, arrange the mesclun on 4 serving plates, top with turkey salad and decorate with pepper strips.
5. Serve at room temperature.

shallots, coriander leaves, lemon grass, lime, hot chili flakes, fish sauce, lime juice, sugar, turkey, red bell pepper

Taken from cooking.nytimes.com/recipes/276 (may not work)