Turkey Carnitas Mesclun Salad with Tangerine Vinaigrette

RH Staff

From: Chef Dean Thomas of The Inn at Essex with the New England Culinary Institute. Yield: 6 servings.

2 lb. turkey thighs
as needed, salt and black pepper
2 cups olive oil
1 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 Tbsp. granulated sugar
1 large jalapeÒo, seeds and membrane removed, minced
2 tangerines, zested and juiced
1/4 cup rice wine vinegar
1 Tbsp. tamari soy sauce
1/2 cup olive oil
1 lb. mesclun greens, washed and drained
3 medium avocados, peeled and sliced into wedges as needed, blue corn tortilla strips

For 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 turkey. Reserve warm for service.

For vinaigrette: Blend scallion, sugar, jalapeÒo, 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.

For 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 shredded turkey. Garnish with blue corn tortilla chips.