Pachadi Salad

Serves 4 to 6

Salad

•  1 cup grated carrots
•  1 cup grated cauliflower
•  1/4 cup quartered cherry tomatoes
•  2 tablespoons chopped cilantro
•  1/4 cup chopped roasted peanuts
•  1/2 cup grated calabaza (winter squash)
•  1/2 cup shaved red cabbage
•  1 cup arugula
• 1/3 cup mustard seed vinaigrette
•  2 thinly sliced watermelon radishes
• Salt to taste

PREPARATION: Combine carrots, cauliflower, cherry tomatoes, cilantro, roasted peanuts, calabaza and red cabbage in a mixing bowl and season with salt. Add vinaigrette and mix well. Lightly toss in arugula. Garnish with sliced radishes and serve.  

Mustard Seed Vinaigrette

•  3/4 cup lime juice
•  3/4 cup lemon juice
•  1/4 cup agave syrup
•  1 cup neutral oil  (grapeseed or sunflower oil)
• 1/4 cup black mustard seeds
•  1 teaspoon asafoetida
• Salt to taste

PREPARATION: Mix lemon and lime juice in a bowl. Add agave syrup and season with salt. Heat oil in a saute pan. Once hot, turn the heat to low and add mustard seeds. When seeds crackle, add asafoetida. Add oil to citrus juice and mix vigorously with a whisk. Taste and add salt if necessary.

How Pushkar Marathe brought a taste of India to Palm Beach