Indian Caprese Salad with Tamarind-Chutney Dressing
This is a true Indian twist on an Italian classic. Note from Chef Adam: This salad can easily serve 8 as a side salad, but you can make it a meal for 4 by adding cooked chicken breast.
Recipe Ingredients
- Tamarind-Chutney Salad Dressing (Yields approximately 2.5 cups)
- - 1/2 tsp Fennel Seed, toasted and then ground
- - 2/3 cup plus 1 tbsp Vegetable Oil
- - 1/2 Cinnamon Stick
- - 1-2 Dried Bay Leaves
- - 1/2 tsp Mustard Seeds
- - 2 tbsp Peeled, Minced Fresh Gingerroot
- - 1/2 cup Brown Sugar
- - 1/2 cup Tamarind Concentrate, not paste
- - 1/4 cup Raisins
- - 1/4 cup Apple Cider Vinegar
- - 5 oz. No-Sugar Added Applesauce (or 10 tbsp)
- Indian Caprese Salad
- - 8 oz. Small Mozzarella Balls
- - 2 cups Halved Cherry Tomatoes
- - 1/2 tsp Kosher Salt
- - 1/4 tsp Ground Black Pepper
- - 1 cup Cashews, roasted and lightly salted
- - 8 cups Mixed Salad Greens
- - 1 cup Puffed Basmati Rice
- - Tamarind-Chutney Salad Dressing
Recipe Instructions
Tamarind-Chutney Salad Dressing (Prep time: 15 minutes, plus 20-minute cool down)
- Toast fennel seed in a small nonstick skillet over medium-high heat, shaking pan constantly, for about 30 seconds. Once you smell the fennel, it’s toasted. Turn the heat off and continue to shake and swirl the seeds for 30-45 seconds. The residual heat will continue to toast the seeds. Let cool and grind in a spice grinder. Set aside.
- Heat 1 tablespoon of vegetable oil in a large, heavy-bottomed saucepan. When the oil starts to shimmer add the cinnamon stick and bay leaves. When the bay leaves just start to turn brown, which will happen very quickly, add the mustard seed. The mustard seed will pop.
- Immediately add the gingerroot and sauté for about 3 minutes, then turn the heat to medium.
- Add the brown sugar, tamarind concentrate, raisins, cider vinegar, applesauce and reserved ground fennel. Simmer for about 10 minutes.
- Remove from the heat and allow the dressing to cool to room temperature for about 20 minutes.
- Once cooled, remove the bay leaves and cinnamon stick and discard. Whisk in 2/3 cup of vegetable oil. This is one time you don’t want to use extra virgin olive oil. The flavor would compete with the spices, so stick with vegetable oil.
Indian Caprese Salad (Prep time: 10 minutes)
- Toss mozzarella balls, tomatoes, kosher salt, pepper, and cashews in a large bowl. Set aside.
- Divide mixed greens evenly over 8 salad plates.
- Top each plate of salad greens with the tomato and mozzarella mixture.
- Sprinkle each salad with 2 tablespoons puffed Basmati rice.
- Dress the salads with Tamarind-Chutney Salad Dressing to taste.