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
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Ingredients
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2
beets, one red and one golden preferably (about 1 cup)
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1
sweet plum or pluot, julienned (@ 1/2 cup)
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1/2 cup
fresh mango, julienne sliced
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2
small carrots, preferably of different colors, julienned (@ 1 cup)
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1 1/2 inch fresh ginger, peeled and thinly julienned
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8
lemon verbena leaves, rolled and snipped
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pinch of cumin, optional
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pinch of kosher or pink Himalayan coarse salt
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juice of 1 lemon, preferably Meyer, or sweet lime
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juice from half a sweet orange
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drizzle of EVOO, first cold press preferred
Directions
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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.
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Squeeze the citrus juice over the salad.
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Drizzle with EVOO. Gently toss again. Serve slightly chilled.
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