by Sagegreen
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Sagegreen's Notes:
Expand2 beets, one red and one golden preferably (about 1 cup) Ask a question about this ingredient
1 sweet plum or pluot, julienned (@ 1/2 cup) Ask a question about this ingredient
1/2 cup fresh mango, julienne sliced Ask a question about this ingredient
2 small carrots, preferably of different colors, julienned (@ 1 cup) Ask a question about this ingredient
1 1/2 inch fresh ginger, peeled and thinly julienned Ask a question about this ingredient
8 lemon verbena leaves, rolled and snipped Ask a question about this ingredient
pinch of cumin, optional Ask a question about this ingredient
pinch of kosher or pink Himalayan coarse salt Ask a question about this ingredient
juice of 1 lemon, preferably Meyer, or sweet lime Ask a question about this ingredient
juice from half a sweet orange Ask a question about this ingredient
drizzle of EVOO, first cold press preferred Ask a question about this ingredient
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.
Ask a question about this stepSqueeze the citrus juice over the salad.
Ask a question about this stepDrizzle with EVOO. Gently toss again. Serve slightly chilled.
Ask a question about this stepLove the title - I remember when madras everything was all the rage.
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.
This looks so familiar -- I remember wearing Madras shorts as a teenager!! How beautiful!
Wow! Love the variety of ingredients you've used. Can't wail till my plum and pluot trees are producing.
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!
This sounds like a salad I would love to eat.
This is absolutely beautiful, and such an interesting and unusual combination! Would love to try it.
Thank you so much. In this version the beets are used raw. It is really healthy and tasty!
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
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!