Kashmiri-inspired Bacon Salad

Ingredients

In this Kashmiri adaptation of the original Polish dish, the traditional ingredients of the Sałatka z boczkiem are infused with Kashmiri flavors. The addition of aromatic spices such as cardamom, cinnamon, and fennel seeds brings a distinct Kashmiri touch to the dish. The original mayonnaise-based dressing is replaced with a tangy yogurt-based dressing, commonly used in Kashmiri cuisine, to enhance the flavors and provide a lighter texture. We alse have the original recipe for Sałatka z boczkiem, so you can check it out.

• 200g (7oz) bacon, cooked and crumbled 200g (7oz) bacon, cooked and crumbled
• 2 cups (470ml) mixed salad greens 2 cups (470ml) mixed salad greens
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 tomato, diced 1 tomato, diced
• 1 green chili, finely chopped 1 green chili, finely chopped
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fennel seeds 1/2 teaspoon fennel seeds
• 1/4 teaspoon ground turmeric 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground ginger 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cumin 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder 1/4 teaspoon chili powder
• 1/4 cup (60ml) plain yogurt 1/4 cup (60ml) plain yogurt
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 16g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the mixed salad greens, cucumber, red onion, tomato, and green chili.
2. 2.
   In a small pan, dry roast the fennel seeds until fragrant. Remove from heat and grind into a fine powder.
3. 3.
   In a separate bowl, whisk together the ground cardamom, cinnamon, fennel powder, turmeric, ginger, cumin, chili powder, yogurt, lemon juice, and salt.
4. 4.
   Add the cooked and crumbled bacon to the salad bowl and pour the yogurt dressing over it. Toss gently to coat the ingredients evenly.
5. 5.
   Garnish with fresh cilantro and serve chilled.

Treat your ingredients with care...

• Bacon — Cook the bacon until crispy and then crumble it for the salad. Make sure to drain any excess grease before adding it to the salad.

Tips & Tricks

• For a spicier kick, add more green chilies or sprinkle some Kashmiri chili powder on top.
• Adjust the amount of spices according to your preference for a milder or stronger flavor.
• Serve the salad as a side dish or as a light main course for a complete meal.

Serving advice

Serve the Kashmiri-inspired Bacon Salad chilled as a refreshing appetizer or as a side dish with grilled meats or kebabs. It pairs well with naan bread or rice.

Presentation advice

Arrange the salad on a platter, garnish with fresh cilantro, and sprinkle a pinch of ground cardamom on top for an elegant presentation. Serve it in individual bowls or on small plates for a more intimate dining experience.