Little Gem Salad With Tamarind Dressing
While this sweet-and-sour tamarind-date dressing can be made year-round, it feels meant for the abundant produce of summer and early fall. Developed with turmeric in mind — an ingredient many Somalis add to salads — this recipe balances heirloom tomatoes with the tang of tamarind; it offsets the pungent sharpness of onions and radishes with the caramel-like flavor of dates and maple syrup. This colorful Little Gem salad maintains a glossy coat of dressing, but you can opt for heartier vegetables such as brussels sprouts or kale, depending on the time of year. Pair this salad with a bowl of maraq misir (red lentil soup) for a lovely vegan meal, or eat it alongside a plate of white rice and malaay qumbe (coconut fish curry).
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1large soft medjool date, pitted
- 1tablespoon distilled white vinegar
- 2teaspoons pure maple syrup
- 1teaspoon tamarind concentrate
- 1large garlic clove, grated
- 1tablespoon fresh lemon juice
- ½teaspoon fine sea salt
- 3tablespoons olive oil
- 3cups Little Gem lettuce leaves
- ½cucumber, halved lengthwise then sliced into half-moons
- ½white onion, sliced
- 3radishes, sliced
- 2heirloom tomatoes, sliced
Instructions
Step 1
Prepare the dressing: Using a mortar and pestle (or a fork and a bowl), smash one large date until a thick paste forms, about 30 seconds. (If your date is firm and not sticky, you can heat it up in the microwave for 5 to 10 seconds to soften.) Add the vinegar, maple syrup, tamarind, garlic, lemon juice and salt, and mix. Drizzle in the olive oil while continuing to mix. (You’ll have 1/2 cup dressing.)Step 2
Assemble the salad: Arrange lettuce on a plate or in a salad bowl and toss with a little dressing. Top with cucumbers, onion, radishes and heirloom tomatoes. Drizzle more salad dressing over the salad. Eat immediately or pre-arrange your salad and add the dressing right before serving. Salad can last in the fridge for a day or two. The tamarind salad dressing can last in an airtight container in the fridge for up to 3 days.