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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
- 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
- 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.
- This recipe was entered in the contest for Your Best Dish in the Raw
- This recipe was entered in the contest for Your Best Carrot Recipe
- This recipe was entered in the contest for Your Best Brown Bag Lunch
- This recipe was entered in the contest for Your Best Recipe for Plums
No Laffy Matter
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How to make salt water taffy.
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