|
| |
Mixed Vegetable Salad
(Salat)
|
|
|
| What You Need: |
|
|
|
2 large onions, peeled, cut in half lengthwise, then cut lengthwise into paper-thin slivers
2 large firm, ripe tomatoes, washed, stemmed and cut crosswise into
¼ -inch-thick slices
24 radishes, trimmed and washed
2 medium-sized lemons, each cut lengthwise into quarters
3 fresh hot green chilies, each about 3 inches long, washed, slit in half lengthwise and seeded
¼ cup fresh lemon juice
1 teaspoon salt
Freshly ground black pepper
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Spread the slivers of onion evenly over the entire surface of a large serving platter and arrange the tomato slices in a ring around the edge. Arrange the radishes, lemon wedges and chilies decoratively around the tomatoes, and sprinkle the vegetables evenly with the lemon juice, salt and a liberal grinding of black pepper.
|
2. Salat is a traditional accompaniment to such tandoori meats as tandoori murg, husaini kabab or moghlaikabab. After the meat is cooked, it is placed on top of the salat and is usually sprinkled with a little garam masala before serving.
|
|
|
|
|
|
|
|
