FRAGRANT GOLDEN BREAD SALAD WITH CUMIN VINAIGRETTE

Amarante

Wed, Nov 09 2016, 3:52 pm

FRAGRANT GOLDEN BREAD SALAD WITH CUMIN VINAIGRETTE

Excerpt From: Lukins, Sheila. “Celebrate!

Indians always start out the meal with a variety of thin and puffy breads that they use to dip into piquant dips of vegetables, fruits, and spices. This salad saves you the trouble of dipping by combining the bread with tropical fruit, vegetables, a tangy dressing, and scallions. If this doesn’t wake up your palate, your tongue is in hibernation.

4 large naan breads (see Note)
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon finely minced garlic
1 teaspoon ground cumin
1 teaspoon sugar
Salt and freshly ground black pepper, to taste
½ cup extra-virgin olive oil
2 hothouse (seedless) cucumbers, peeled and cut into ½-inch dice
2 ripe papayas, seeded, peeled, and cut into ½-inch dice
4 large ripe tomatoes, seeded and cut into ½-inch dice
4 carrots, peeled and coarsely grated
4 scallions, including 3 inches green, thinly sliced on the diagonal
½ cup chopped fresh cilantro

1. Toast the naans in a dry skillet over high heat until crisp and golden, 30 seconds each side. Set aside to cool.

2. Combine the lemon juice, mustard, garlic, cumin, sugar, and salt and pepper in a bowl. Whisking constantly drizzle in the olive oil. Continue to whisk until slightly thickened. Set it aside.

3. Combine the cucumbers, papayas, tomatoes, carrots, and scallions in a large salad bowl.

4. Shortly before serving, season the salad with salt and pepper. Tear the naan into 1½-inch pieces and add them to the salad, along with the cilantro and the vinaigrette. Toss gently, and serve immediately.

Note: Naan, a thin soft bread similar to pita—but less bulky and minus the pocket—has a pleasant bland flavor. It is sold in plastic bags just like pita and can be found in good food shops. Pita is an acceptable substitute.