Wedge salad with fresh ginger yogurt dressing is the result of this month’s Food Bloggers Recipe Swap. I was paired with Mildly Indian this month. This is a beautiful blog that combines both amazing vegetarian recipes with great travel posts. I love all the wonderful flavors of the recipes I looked through – it was incredibly hard to pick just one recipe to adapt. I finally landed in Inji Kichadi – a fresh ginger yogurt sauce. I love all the flavors that are in this dish – the tangy yogurt, the spice of the ginger, the heat from the chili, and the great combination of mustard, fenugreek, and hing.
When I looked at this recipe, I started to think about how it might best be adapted into my weekly lunch routine. To make a long story short, I spent some of our three day weekend cleaning out our pantry. In the process, I realized that I still have four jars of pickled beets from last season. In a brilliant clean the pantry moment, it occurred to me that the flavors of the ginger yogurt sauce would be lovely with the pickled beets. One thing led to another, and I finally landed on wedge salad with fresh ginger yogurt dressing for lunch this very short week.
I was incredibly pleased to learn that our local food co-op carries both fenugreek seed and powdered hing. In case you are wondering, hing (also called asafoetida) comes from the resin of giant fennel. It definitely presents an umami touch to a dish and has a garlic/onion tone. This is the first time I’ve cooked with fenugreek and hing and I’m definitely hooked. In fact, I added both to a marinade for grilled chicken, which turned out great! I’m pretty sure that marinade will be showing up here on the blog in a few weeks during #cookoutweek.
In the meantime, I’m going to be using this fresh ginger yogurt dressing all week long. I absolutely love how it pairs with the pickled beets, as well as the beautiful wedge of lettuce from the farmer’s market.
Once you get done making this recipe, check out Mildly Indian’s adaptation of my sriracha hummus (with bean magic).
Ingredients
- 1 inch ginger root, peeled and finely grated
- 1 cup yogurt
- 1/2 serrano chili, finely chopped
- 1 teaspoon curry powder
- 1 tablespoon white wine vinegar
- 1 pinch hing
- 1/2 teaspoon salt
- 1/2 teaspoon mustard seed
- 1 pinch fenugreek seeds
- 1 teaspoon coconut oil
- 1 head lettuce, cut in quarters
- 4 pickled beets, diced
- 4 radishes, diced
Instructions
- Combine the ingredients from the ginger through the salt in a small jar and shake gently. Heat the coconut oil in a small pan. Add the mustard seeds and fenugreek seeds and cook until fragrant. Add the coconut oil and spices to the yogurt mix. Stir to combine.
- Place each wedge of lettuce on a plate. Divide the beets and radishes over the lettuce. Drizzle the ginger yogurt dressing over the top.
- Serves 4. Enjoy!
