I was making curried chicken with potatoes and basmati rice for dinner, and I decided to get creative. I knew I wanted a salad with a creamy dressing to help me tolerate the heat of the spicy curry. Riffing on the idea of raita, I wanted a yogurt salad dressing with lots of cucumber and mint. My plan was to turn that into a flavor base for a rich veggie salad. I pulled out all the vegetables that seemed like they might work, and I tossed in an avocado. I grabbed the cilantro on a whim, and then turned to the spice cupboard. I wanted something to round it out, and to capture a little of the delicious complexity of actual Indian food. I sniffed every jar we had of powdered yumminess from Vik’s Chaat Corner, and finally found what I needed. Fennel powder. My secret ingredient.
Simple veggie ingredients, ready for chopping.
A gorgeous green bed of romaine and arugula.
Ingredients:
(Side salad, serves four.)
1 heart of romaine, chopped.
3-4 cups of arugula.
1 red bell pepper, sliced.
1 avocado, quartered and sliced.
6 mushrooms, quartered.
1/3 of an english cucumber, quartered and sliced.
1 small shallot, chopped.
1 large fistful of mint, chopped.
1 fistful of cilantro, chopped.
Tossed and ready to serve!
Kefir Rice Wine Vinaigrette with Fennel Powder:
(Use only what you need. Refrigerate extra for a couple of days.)
1 T plain kefir.
1 T rice wine vinegar.
2 T extra virgin olive oil.
1 garlic clove, smashed and minced.
1/2 tsp maple syrup.
1/4 tsp fennel powder.
I mixed up the dressing first, playing with it and testing it as I worked by dipping leaves into the jar and tasting. I chopped my romaine and made my bed of greens, gently finger tossing the arugula with the romaine. I sliced, quartered, and chopped all of the vegetables and herbs, adding them while monitoring the curry and listening for the rice timer.
The Verdict:
This salad was amazing. It worked perfectly with the curry. It’s obviously not even remotely authentic Indian cuisine, but it was seriously delicious. My husband was really impressed by the unusual flavors. The creamy dressing clung to the greens, and the variety of fresh vegetables was refreshing and fun alongside the simple, hearty curry. The kids all enjoyed it as well — I thought it would be too weird for them, so we barely had enough to share.
Isn't it lovely on the plate with the curried chicken and potatoes?
Make it a Meal:
I think it could work as a meal as it is, but if you need more protein, I recommend adding simple chicken or garbanzo beans.
Pack it to Go:
.As always, but the avocado in with the dressing and give it a gentle shake to coat it with the acidic vinaigrette to prevent browning. Keep the dressing in a small jar, and all the rest of the salad ingredients in a large container (I recommend glass or stainless steel with a tupperware style lid). When you’re ready to eat, shake up the jar of dressing and drizzle it over the salad. Use only what you need. Fork toss, or put the lid back on the large container and give it a few good shakes to combine. Enjoy.
Salad Play 