Madras Salad Recipe
Remember madras, that cheery and colorful plaid fabric? It was named for a city in India, and so is this colorful, nutritious salad filled with tomatoes, cucumber, green onions, and radishes.
An exotic and unusual way to use up your farm-stand produce: fresh cilantro, lemon juice, and green chilis give it some real zip! And itís so pretty, too.
2 large tomatoes
1 large cucumber
1/2 cup chopped green onions
1/2 cup thinly sliced radishes
1 tablespoon chopped fresh cilantro
2 tablespoons lemon juice
3/4 teaspoon salt
1 teaspoon green chilis, finely minced
black pepper to taste
1. Chop the tomato into 1/2-inch chunks. Peel and seed the cucumber and cut into 1/2-inch dice. Combine tomatoes, cucumber, green onions, radishes and cilantro in a bowl.
2. Mix lemon juice, salt, and chilis and pour this dressing over the vegetables. Toss to combine thoroughly, then add black pepper to taste.
3. Chill for about 30 minutes, then toss again and serve.
Serves 4 to 6.
Inspired by The Vegetarian Epicure, Book Two by Anna Thomas (Alfred A. Knopf, 1978).