This salad can be described a crunchy! Loads of crisp vegetables with varying textures and flavors that are bathed in a light yogurt-based dressing. This is a wonderful summer salad.
The base of the salad is light lettuce, topped with an array of dominant flavors including arugula, radish, green apples and celery. The flavors are brought together with a light dressing that is sweet-tart and spicy. The salad is light and refreshing and perfect for a crowd.
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For the dressing:
8 spring onions
1-2 green chilies, based on spiciness
A generous pinch of smoked paprika
1/2 cup Greek yogurt
2 tablespoons mayonnaise
A small bunch cilantro leaves
Zest of 1 lime
Juice of 1 lime
1 tablespoon honey
4 tablespoons extra-virgin olive oil
Salt, to taste
pepper, to taste
For the salad:
6 cups lettuce of you choice
A handful arugula
1 green apple, thinly sliced
1 stalk celery, thinly sliced on the bias
1/2 cup daikon radish, thinly sliced
A handful sprouts, mustard, radish or other spicy variety preferred
To make the dressing, char the scallions and green chilies on a dry frying pan till well colored and smoky. Cool. Remove the seeds from the chilies for a milder version of the dressing, though i tend to leave them in.
Combine the charred scallions and 1 charred chili with all the rest of the ingredients for the dressing and purée to a smooth sauce in a small blender. Taste and adjust salt, spice and tartness. Add the second chili if you desire a spicier dressing and purée again. Set aside in the fridge.
To assemble the salad, tear the lettuce leaves and arrange at the bottom of a bowl. Stem the tough stems from the arugula and arrange on top the lettuce. Arrange the apple slices, celery, radish and sprouts.
Drizzle 1/3-1/2 the dressing over the salad at the table and toss well. Serve with additional dressing on the side.