20 Min

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GF

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Jicama Salad

Native to Mexico and from the bean family, jicama is a starchy root high in dietary fiber and vitamin C. It is delicious raw and lends itself well to Indian chaat style street preparations. It is best served at room temperature.

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Cook Time

20 Minutes

Serves

3

Directions

Step 1

Peel the jicama then cut it into 1/4-inch thick slices then slice each section into thick matchsticks. Transfer to a bowl.

Step 2

Heat the mustard oil in a small frying pan and pop the cumin seeds. Within minutes, turn the heat off and pour the oil with the seeds onto the jicama.

Step 3

Squeeze the juice from the lemon onto the jicama, add peanuts, raisins and cilantro. Toss and serve.

Notes & Variations

Swap out mustard oil for olive or another oil.
Cumin seeds can also be replaced with mustard or coriander.
Minus the cilantro, this salad will last in the refrigerator for 3 to 4 days. Add the cilantro when serving it.
Top with a sprinkle of chili powder.

Ingredients

1 large jicama (roughly 1 pound)

3 tablespoons mustard oil

1 teaspoon cumin seeds

1 teaspoon sea salt

1/2 cup roasted peanuts

2 to 3 tablespoons raisins

Juice of one large lemon

1/2 cup loose cilantro leaves

Step 1

Peel the jicama then cut it into 1/4-inch thick slices then slice each section into thick matchsticks. Transfer to a bowl.

Step 2

Heat the mustard oil in a small frying pan and pop the cumin seeds. Within minutes, turn the heat off and pour the oil with the seeds onto the jicama.

Step 3

Squeeze the juice from the lemon onto the jicama, add peanuts, raisins and cilantro. Toss and serve.

1 large jicama (roughly 1 pound)

3 tablespoons mustard oil

1 teaspoon cumin seeds

1 teaspoon sea salt

1/2 cup roasted peanuts

2 to 3 tablespoons raisins

Juice of one large lemon

1/2 cup loose cilantro leaves

Notes & Variations

Swap out mustard oil for olive or another oil.
Cumin seeds can also be replaced with mustard or coriander.
Minus the cilantro, this salad will last in the refrigerator for 3 to 4 days. Add the cilantro when serving it.
Top with a sprinkle of chili powder.

Tags:

20 Min

Tags:

20 Min

Everybody say chaat!

Chaat, which simply means ‘to lick’ is a family of finger-licking roadside savory, crunchy and slightly sweet snacks that stretch from India to the Caribbean. Give them a go with either of the recipes below!

CHAAT ALL DAY PLEASE

Moonlight Milk Chaat

Corn Mint Chaat

20 Min

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GF

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Beet Mushroom Salad

Salads with an element of something warm and freshly cooked are so much more exciting than cold salads.

90 Min

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Beet Yogurt Salad

The earthiness of the beets pairs well with the creaminess of the yogurt and cheese.

150 Min

Bihari Ghugni Salad

Ghugni refers to a preparation with black chickpeas, as a snack or a curry. Here, as a salad, it makes a wonderful little starter or snack.

15 Min

GF

Bitter Winter Salad

In the winter particularly, I like to enjoy salads made with bitter greens like radicchio, or endive particularly when they are balanced with something sweet like maple syrup, oranges, or pomegranates. I add serrano to this salad because particularly during colder months, our bodies need foods that produce heat to maintain strong digestion.

30 Min

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Black Bean Mango Salad

Over the years of experimenting with summer salads, this black bean mango salad settled as a favorite. It not only tastes better the next day, but it also keeps for days as the sharp taste of celery mellows and nestles in with the black beans and mango. The season for the small, skinny Atulfo mango variety is almost over, the next best is the larger rounded Kent or Hayden. Do make sure to let the mangoes ripen to a soft sweetness before making the salad.

30 min

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NF

Breakfast Salad

There are many ways to enjoy fresh cucumber and avocado in the mornings, but when fruits like mango begin to appear in the spring, it is particularly glorious and becomes a celebration of the season. Incorporate your favorite raw vegetables into the salad along with fresh tomatoes when in season. This salad also makes a delicious light lunch or small first-course for dinner.

20 Min

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Broccoli Orange Salad

A simple & quick broccoli preparation with a unique presentation.

20 Min

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Cherry Cherry Tomato Salad

Cumin seeds and oregano add a savory, spicy contrast to the cherries in this salad.

15 Min

GF

Cherry Tomato Mango Salad

Summer is the season for tomatoes and mangos. Careful to not use too many mangos in this salad or it becomes overly sweet.

120 Min

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Chickpea Sundal Salad

India is a land of snacks — from crunchy, addictive, savory, nut-filled chevdas to tingly, glorious street foods such as chaats. Some of the snacks can be transformed into cold salads — and this summer, I am on a path of discovery. I ate a warm sundal, a traditional South Indian salad made with chickpeas, coconut and mild spices once in a restaurant in New Delhi, and the memory has haunted me ever since. Sundal can be served warm, cold or at room temperature, and it makes for the most satisfying midday or late-night snack. Staying true to my tradition of turning most foods into carriers for vegetables, here I threw in tiny local ‘Sun Gold’ tomatoes and purple cabbage — but feel free to add diced cherry or large heirloom tomatoes.

30 Min

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Classic Bean Salad

A bean salad tucked away in the refrigerator has made for a wonderful late-night snack after busy nights at the restaurant, especially during the holiday season. Over the last few months, I’ve experimented with umpteen combinations, none of which I have stuck to. I always start with soaking one cup of beans overnight (this cuts the cooking time in half), cooking them to softness the next day and adding a changing assortment of vegetables, herbs, nuts, or dry fruits. I’ve embellished some with roasted carrots, others with steamed asparagus, peanuts, walnuts, cilantro, mint and much more. In the last few weeks, I finally arrived at a combination that I have made for three 3 weeks straight and one I am excited to share with you. Raw purple cabbage, celery and beans make the base of this salad, and one can go in so many directions with it. It makes a great light lunch on its own or pairs it with a sandwich or soup. The best part is that cabbage and celery taste better wilted and after they’ve marinated in the juices for an hour or two. The salad tastes delicious for up to three days so use it for a healthy late-night snack.

20 Min

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Cucumber Radish Salad

Fresh cucumbers, spicy serrano, and nutty peanuts make this a spicy and refreshing salad.

20 Min

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Drunken Fig Salad

In the winter dried figs soaked in rum or bourbon make for a great addition to a salad.

15 Min

GF

Fig Yogurt Salad

This salad makes a great first course. The burn of the mustard oil plays beautifully with the cool creaminess of the saffron yogurt and the rich, sweet figs.

15 Min

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Fruit Chaat

In New Delhi, for almost a decade, there resides a sweet fruit chaat vendor tucked away near the famous Janpath street market. Depending on the time of year, his choice of fruits and vegetables varies. He rides his bike every morning with a fresh load of fruits and vegetables, hands out fruit chaat all day until his stock is over. Mango, melons, cucumber, papaya, pineapple, apples, or bananas are cubed and laid out on a banana leaf plate and sprinkled with chaat masala. Sometimes, strawberries will show up in the mix. A squeeze of lime and he hands it to you with a smile. If it can be eaten raw, any vegetable or fruit is fair game for fruit chaat. Usually, chaat masala is a combination of toasted ground cumin, chile powder, amchur (dried mango), salt and more. Black salt, a sulfurous rock salt native to India, is a common but not essential component of chaat masala. It’s an explosion of flavors – give it a try this summer with the fruits and vegetables at hand!

30 Min

Goat Cheese, Beet & Sage Salad

Warm goat cheese is delicious enough on it’s own but when mixed with spices and seasonings it’s even better!

30 Min

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Green Bean Salad

This spicy and bright green bean salad is delicious hot or cold.

20 Min

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Green Garbanzo Bean Salad

In season through the spring, fresh green garbanzo beans are tender, bright green, cook in minutes and shockingly delicious.

30 Min

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Green Papaya Salad

A wonderful way to balance holiday indulgences and alleviate the guilt associated with it is to eat something cleansing after. Besides, why not start the year on a fresh healthy note? Green papaya salad, or Som Tum as it is known in Thai cuisine is believed to have originated in Laos. I have never tasted a version of this salad that I don’t love, and I often make a meal out of it. The fact that green papaya has innumerable health benefits like high fiber and vitamin content always helps. But it’s the endless possibilities with this salad that make it most exciting. On a basic level, fresh grated green papaya is tossed with chiles, dried shrimp, palm sugar and fresh garlic. Add grated carrots, cabbage, apple, green beans, cucumber, or mango. The shrimp is delicious but not essential to the flavor; instead throw in copious amounts of grated, finely minced, or julienned ginger. Slice in some tomatoes for the acid, peanuts for crunch with herbs like cilantro or basil for aroma and you have a wonderful salad. Instead of peanuts, add cashews, add sliced almonds, or pine nuts. Switch out sugar for something as wholesome as honey or maple syrup. If you have extra papaya left over, use it in meat marinades as a tenderizer.

20 Min

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Green Salad

Wilted kale, crunchy lettuce and the tasty bite of cumin seeds make this salad extra special

10 Min

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Heirloom Tomato Salad

This salad is good on its own and also makes an awesome side dish for grilled or roasted meats.

15 Min

NF

Herb Salad

15 Min

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Jain Cabbage Salad

Jains are the ultimate vegans of India. Their cuisine is filled with vegetables and grains, yet it is exciting in its simplicity.

20 Min

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Jicama Salad

Jicama is delicious raw and lends itself well to Indian chaat style street preparations.

60 Min

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V

Lentil Parsley Salad

This salad is inspired by the multitude of dal recipes from India; however, it can be eaten cold or at room temperature.

20 Min

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Local Heirloom Tomato Berry Salad

Composed salads lend themselves to so many possibilities — they have become my go-to salad. For breakfast I’ll sauté mushrooms with a cumin seed pop, spread them on a plate, tuck in a few slices of tomato, throw some microgreens on top, sprinkle salt and red chile powder and a drizzle of olive oil and lime juice. In the evening, mustard seed roasted carrots plated with diced mango or peaches and mint leaves can be the start of a light dinner salad. Given how short the treasured local heirloom tomato season is here in Texas, I find many ways to enjoy them, from raw in a salad to cooked into a masala or a chutney. Here is a truly local salad made with heirloom tomatoes from a small farm in Alvin, local blackberries and blueberries and cashew butter dressing.

25 Min

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Mushroom Salad

When I want something meatier for breakfast, I go for this mushroom salad. Satisfying and deeply flavorful yet light and nourishing.

15 Min

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Mushroom Pine Nut Salad

This is a simple ‘anti-pasti’ style salad that can be eaten by itself, on toast for breakfast or added to an omelet.

30 Min

Orange Amaranth Salad

If you are lucky enough to snag the incredible feta cheese from Blue Heron farms, you will have yourself an amazing salad!

20 Min

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V

Pan Roasted Chickpea Salad

In my kitchen, there is no wrong way to cook chickpeas. What I love about this preparation is that it can be made ahead of time and tastes good at room temperature or cold.

20 Min

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Peach Tomato Salad

Peaches may be the glory of Texas summers, but they originated in northwest China, along the Yangtze River over 6,000 years ago. Of specific importance were peach blossoms, which were believed to fend off evil spirits and bring vitality. Each new year in China began with peach blossoms hung on front doors to start the year off right. Today, in the sweltering Texas summer, biting into a chilled ripe peach can provide respite — especially when paired with tangy tomatoes and a nutty almond butter dressing.

30 Min

Persimmon Salad

Try this simple salad for a light respite from holiday indulgences.

20 Min

GF

Potato Salad

The first time I tasted potato salad was in the late ’80s at an engineer’s potluck dinner in a remote Canadian city. I was fascinated by the unabashed baby-foodlike consistency of the mayo and sour cream flavors. Not a fan of cold potatoes, over the years I made it a few times and eventually gave up. Last week, as my team at the restaurant urged me to come up with my own version of potato salad, I experimented with an entirely new idea, and it turned out almost good enough to be a main course. Roasted fingerling potatoes with a creamy yogurt, ginger and tahini sauce drizzle, a spice pop and fresh herbs on top. I love this version, look forward to making it again, and I hope you do, too.

25 Min

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V

Purple Bean Salad

Here is a salad that takes minutes to make that you can enjoy for days.

20 Min

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Purslane Orange Salad

Purslane is an edible weed that while native to India and Iran, has been eaten for millennia from Europe to Africa.

30 Min

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Raw Squash Salad

Crisp, chilled, thinly sliced zucchini and cucumbers spread on a plate, topped with aromatic herbs, toasted walnuts, tiny chunks of aged cheese, and a simple vinaigrette.

30 Min

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Refrigerator Salad

In my book, what all salads must possess is varying qualities of fresh, warm, crunchy, sweet, creamy, tart and spicy, and then they can pass off as a lazy but satisfying dinner. Use this as a guide to create your own.

45 Min

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Roasted Brussel Sprout Salad

Local brussels sprouts season here in Texas is glorious but short lived. The cabbage-like buds, which are native to the Mediterranean region, resemble nothing like you’ve ever seen at a supermarket. And there are infinite ways to enjoy them. I found this little beauty last week at the market – sliced it right down the middle and roasted it in the oven long and slow with a sprinkling of salt, pepper, and a generous drizzle of olive oil.

40 Min

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Roasted Cauliflower Salad

Enjoy one of our favorite market salads. The nuttiness of the cauliflower compliments the kale and sweet currants.

50 Min

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NF

V

Roasted Peach Shitake Salad

Here is a supremely simple truly local salad made with grilled or roasted peaches, shiitake mushrooms and cucumbers.

45 Min

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Roasted Radish Salad

Usually relegated to crudité plates or a salad add-on, radishes get little respect in the western cooking world. But one just has to look over at the vast and varied culture of Asia, where they first grew in the wild, to see the umpteen ways to enjoy these pungent cruciferous little globes. From quick pickles in a Vietnamese banh mi to brightening up a Thai cucumber salad to making the north Indian Punjabi “mooli” paratha, radishes are used all over Asia. Seeing the vast array of brightly colored radishes at the farmer’s markets these days makes me want to find more ways to enjoy them — particularly the large, purple heirloom Japanese radishes that appear perfect for roasting. Roasting radishes diminishes their pungent flavor and adds an interesting sweetness. The hardest part of this recipe may just be deciding how best to arrange the vegetables on the platter — it’s a visual feast.

120 Min

GF

Roasted Turnip Salad

When Harukei turnips are in season during spring-time we try to find many ways to eat them however one of the best way to coax flavor out of them is to roast them.

60 Min

GF

Satsuma Paneer Salad

Enjoy it as a light lunch or serve it as a last course in lieu of dessert.

20 Min

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V

Shaved Brussels, Cucumber & Mango Salad

This is as simple as a salad goes but it will stay crunchy in the refrigerator for up to 3 to 4 hours.

30 Min

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V

Skillet Pear & Dandelion Salad

This salad is the perfect showcase for the aromatic magic of popping coriander seeds and is best-eaten warm, served immediately off the skillet.

20 Min

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NF

V

Spring Farm Salad

The keys in making this salad is first, finding a shallow bowl that will fit the entire head of lettuce and next, to keep the shape of the lettuce head as intact as possible while making the salad.

20 Min

GF

NF

V

Starfruit Sprout Salad

I have now made this salad at home repeatedly, with different combinations. Just like mine, I hope this becomes a refrigerator fixture in your home.

30 Min

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NF

V

Sunchoke Salad

Sunchokes, despite being starchy, are a high source of fiber and in particular inulin, which makes us feel full after eating.

25 Min

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Texas Summer Kale Salad

The virtues of kale are extensive. It is one of the most nutritionally dense plants and is packed with loads of antioxidants. One cup provides more than the daily recommended dose of vitamins A, C and K.

25 Min

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NF

V

Tomato Avocado Salad

This is the simplest salad ever, but it epitomizes the glory of summer vegetables.

80 Min

GF

V

Warm Orange Glazed Hakurei Turnip Salad

These delicate little white Japanese turnips have become a fixture of farmer’s market from New York to California to here in Houston. I decided to slow roast them with spices and orange juice and found them to be so delicious, I had to stop myself from eating them all straight from the pan.

15 Min

DF

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V

Watermelon Arugula Corn Salad

During the middle of hot Texas summers it is time for cooling salads, fragrant dressings and chilled watermelon.

20 Min

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Watermelon Avocado Salad

No recipe needed, just follow your senses. I hope you get the picture.

25 Min

GF

Winter Citrus Salad

A layered citrus salad in the winter, especially using nice oranges like Cara cara or blood oranges can be a great start to a meal. They can also be served after dinner posing as a salad cum dessert! Variations are limitless – it’s all in the art of the composition so have some fun with it.

20 Min

GF

NF

Cherry Mushroom Chaat

Chaats are beloved savory snacks that originated in India and are usually available at roadside stalls or food carts. At the core, they are salty, sweet, spicy, crunchy snacks usually involving vegetables, lentils and herbs with drizzles of chutneys and yogurt. It’s the food from India most of us transplants miss the most. Over the years, I have tried dozens of variations from corn mint chaat to the quintessential pani poori and loved them all. Here is a salad loosely based on the idea of a chaat. The yogurt provides the creamy touch, mushroom the meaty, cherry the sweet and tarragon the herbaceous finish.

45 Min

GF

NF

Corn Mint Chaat

As we said our final goodbye to Indika, the restaurant I opened in 2001, this past week, I was reminiscing about Corn Mint Chaat, a popular summer salad. Renditions of street food from India, with magical combinations of fresh vegetables and aromatic herb-infused sweet, spicy and savory chutneys with crunchy tidbits in almost any form — and sometimes turned on its head into a salad — bring on tastes that make most of us transplants from India swoon. One of the unusual flavors common to chaat is black salt, a sulfurous salt native to India. It smells funky (imagine boiled egg aroma), appears pink but turns blackish when it hits food or water and is absolutely delicious on chaats. Over the years, I have experimented with dozens of chaat combinations — from using potato or tortilla chips for crunch to grilled kale and basil leaves for herbs — but making one is no easy task. However, here is a take on the corn mint chaat that may be relatively easy to execute at home.

45 Min

GF

Cream Chaat

This dessert is inspired by a street sweet of India called ‘Daulat ki chaat’ (daulat means rich). It is rich but incredibly light and essentially just a whipped cream but the incremental addition of sugar and saffron makes all the difference.

30 Min

Moonlight Milk Chaat

Tucked deep within the belly of a famous street market in Delhi, is a legendary ethereal dessert that is often compared to eating a cloud. Served on carts over ice and only made during the coldest winter months, the delicate as dew Daulat ki chaat (translates as snack of abundance or bliss) is said to have traveled to India from Afghanistan where it was made using mare’s milk. During the early hours of the morning over moonlight, raw milk with cream and aromatics like cardamom and mace is churned with a mallet by hand. The foam is then carefully skimmed off the top and the process is repeated over and over. The early morning dew is supposed to make it light and frothy. Rose water, ground nuts or crumbled milk solids are slowly incorporated, and it’s topped with saffron cream. Just like every other street food in India, each street vendor his or her own iteration; some use almonds, some pistachios, some the essence of rose or vetiver and it is often finished marigold or rose petals and gold or silver leaf. One cold February morning, I finally got to enjoy it with a cup of chai, discussing its nuances with the enthusiastic vendor, whose family has been making this chaat for over 100 years. It is challenging to recreate the charm of street food in the comfort of our western homes however, I tried several iterations and landed on this simple recipe. I decided to turn a cake with whipped cream on its head and added tiny amounts of dry-soaked cake crumbs to whipped cream. Use old sponge or angel food cake and I suggest using a stand mixer for best results. Enjoy it on a moonlit evening over the holidays with your friends and family!

20 Min

DF

GF

V

Beet Mushroom Salad

Salads with an element of something warm and freshly cooked are so much more exciting than cold salads.

90 Min

GF

Beet Yogurt Salad

The earthiness of the beets pairs well with the creaminess of the yogurt and cheese.

150 Min

Bihari Ghugni Salad

Ghugni refers to a preparation with black chickpeas, as a snack or a curry. Here, as a salad, it makes a wonderful little starter or snack.

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