Fruit

Madras plaid salad, take two

Name: Madras plaid salad, take two
Yield: Serves 4
Ingredients: 2 beets, one red and one golden preferably (about 1 cup); 1 sweet plum or pluot, julienned (@ 1/2 cup); 1/2 cup fresh mango, julienne sliced; 2 small carrots, preferably of different colors, julienned (@ 1 cup); 1 1/2 inch fresh ginger, peeled and thinly julienned; 8 lemon verbena leaves, rolled and snipped; pinch of cumin, optional; pinch of kosher or pink Himalayan coarse salt; juice of 1 lemon, preferably Meyer, or sweet lime; juice from half a sweet orange; drizzle of EVOO, first cold press preferred

by: Sagegreen

August 5, 2010

0 Ratings

Serves 4

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Author Notes

The madras blend of fruits and vegetable remain fresh and vibrant with their all colors in this salad. I really like all the contrasts- sweet and sour, crunchy and soft, bright and dark. When I first made this salad I had many additional ingredients, most of which were grated. In the revised version, I am suggesting threadlike julienne instead. You can then toss and "weave" the ingredients together, loosely like thread woven into a cloth, with a very simple light dressing to accentuate the madras plaid effect. —Sagegreen

What You'll Need

Ingredients

2 beets, one red and one golden preferably (about 1 cup)
1 sweet plum or pluot, julienned (@ 1/2 cup)
¹/₂ cup fresh mango, julienne sliced
2 small carrots, preferably of different colors, julienned (@ 1 cup)
1 1/2 inch fresh ginger, peeled and thinly julienned
8 lemon verbena leaves, rolled and snipped
pinch of cumin, optional
pinch of kosher or pink Himalayan coarse salt
juice of 1 lemon, preferably Meyer, or sweet lime
juice from half a sweet orange
drizzle of EVOO, first cold press preferred

Directions

Assembly all of the salad ingredients, julienne sliced (about an inch and a half long) in a bowl, allowing their colors to bleed into one another. Add the herb, optional spice, and salt. Gently toss to intermingle the ingredients.
Squeeze the citrus juice over the salad.
Drizzle with EVOO. Gently toss again. Serve slightly chilled.

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12 Reviews

lorigoldsby June 27, 2011

Sagegreen, I cannot keep up with all of your truly lovely and beautiful salads! I'm just so glad it is the beginning of summer so I can work my way through each one!

Sagegreen June 28, 2011

Thanks, lori!

boulangere June 26, 2011

Love the title - I remember when madras everything was all the rage.

Sagegreen June 26, 2011

Thanks, b. I have revised this recipe a lot, which I hope is in the right direction. Now, the julienned fruits can actually weave with the vege to create a true bleeding madras plaid.

wssmom March 4, 2011

This looks so familiar -- I remember wearing Madras shorts as a teenager!! How beautiful!

Sagegreen March 4, 2011

LOL, thanks!

hardlikearmour March 3, 2011

Wow! Love the variety of ingredients you've used. Can't wail till my plum and pluot trees are producing.

Sagegreen March 3, 2011

Thanks, this was a post from the summer I thought I would submit to make entry no. 200 to carrot week. Quite a boat load of entries this week!

AppleAnnie September 28, 2010

This sounds like a salad I would love to eat.

Sagegreen September 29, 2010

Thanks, AppleAnnie!

JoanG September 27, 2010

This is absolutely beautiful, and such an interesting and unusual combination! Would love to try it.

Sagegreen September 28, 2010

Thank you so much. In this version the beets are used raw. It is really healthy and tasty!