Spinach and Romaine Salad with Tamarind Citrus Dressing and Pappadams

29 08 2011
This recipe was also part of my exploration of Indian food. Usually Indian salads are more of a small side dish, but I was looking for something that was more like our American salads with an Indian twist. I found it in this Tamarind Citrus Dressing. The crummbled pappadums made an interesting twist to the typical slivered nuts and bacon found on a spinach salad.

Serves 6

1 1/2 cups oil for frying

4 spiced pappadums

dressing:

2 1/2 tbsp warm water

Juice of one lime

1 tbsp honey

1 1/4 tsp tamarind concentrate

salt, to taste

1/3 cup vegetable oil

Salad:

10 oz. baby spinach

1 head Romaine lettuce

1 seedless cucumber, quartered lengthwise, then cut crosswise into 1/4 inch slices

Heat oil in a small fry pan. Fry pappadums one at a time, turning over once. They only take a few seconds on each side. Drain on paper towel and set aside.

For the dressing, whisk together all the ingredients except the oil. Then add the oil in a slow stream while constantly whisking. Season to taste.

Wash the spinach and dry. Wash the Romaine and shred it crosswise. Put in a large bowl with the cucumber. Toss with the dressing. Serve in a bowl with the pappadums crumbled into 1 inch pieces on top or tossed in.

 


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