Little Gem Salad with Buttermilk Chaas

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This vibrant Little Gem salad with buttermilk chaas brings a refreshing, Indian-inspired twist to seasonal greens. The dish centres on the 'tadka' or tempering technique, where whole spices like cumin and mustard seeds are toasted in hot oil to release their essential oils before being whisked into cooling buttermilk. The result is a creamy, tangy dressing that perfectly complements the charred heat of the chillies and the aromatic crunch of fresh curry leaves.

Ideal as a light vegetarian starter or a sophisticated side dish, this recipe celebrates a variety of textures using crisp radishes, English peas and tender cucumber. Soaking the radishes in ice water ensures a satisfying snap, while the fresh mint and coriander provide a fragrant finish. It is a wonderful way to elevate simple garden vegetables into a complex, flavourful salad that pairs beautifully with grilled flatbreads or spiced mains.

Ingredients for Little Gem Salad with Buttermilk Chaas

240ml de suero de leche
2 cucharadas de aceite vegetal
5 dried chillies de árbol, lightly crushed, seeds removed if desired
4 curry leaves
1 cucharadita de semillas de comino
1/2 cucharaditas de semillas de mostaza marrón
Sal kosher
1 bunch red and/or French Breakfast radishes, trimmed, thinly sliced
3 heads of Little Gem lettuce, torn crosswise into 2"-wide strips
1 pepino pequeño, en rodajas finas
100g fresh English peas, sugar snap peas, and/or 1 1/2"-long pieces green and/or wax beans
1 sprig mint, leaves torn
2 cucharadas de cilantro finamente picado
Sal kosher (opcional)

How to make Little Gem Salad with Buttermilk Chaas

Pour buttermilk into a measuring glass or small bowl. Heat oil in a small saucepan or skillet over medium-high until shimmering. Add chillies, curry leaves, cumin seeds, and brown mustard seeds one at a time, pausing for a second between each addition and swirling pan. Cook until spices are toasted and curry leaves sizzle and pop, about 10 seconds (take care as oil will splatter!). Quickly pour spice oil into buttermilk; stir to combine. Taste chaas dressing and season with salt.

Preparación anticipada: El aderezo se puede hacer con 1 día de anticipación. Cubrir y refrigerar.

Soak radishes in a bowl of ice water until they curl, about 10 minutes. Drain and pat dry.

Toss half of the radishes in a large bowl with lettuce, cucumber, peas, mint, and coriander. Drizzle in dressing; toss to coat. Taste salad and season with salt if needed. Top with remaining radishes.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.