California Tandoori Salad

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Cilantro-Cumin Dressing:

1/2 cup lemon juice

3/4 cup coarsely chopped fresh cilantro leaves

3/4 cup vegetable oil

1 teaspoon ground roasted cumin

1/2 teaspoon ground anardana (see Note)

1/2 teaspoon cayenne

3/4 teaspoon kosher salt

Chicken tikka kebabs:

8 cloves garlic, roughly chopped

2-inch piece of ginger, peeled and coarsely chopped

4 green serrano chiles, including membranes and seeds, cut into chunks

-- About 1 heaping cup roughly chopped cilantro leaves

1 tablespoon garam masala

1 tablespoon ground coriander

1 tablespoon ground roasted cumin

1/2 teaspoon cayenne pepper

1 1/2 pounds boneless, skinless chicken breast and/or thigh

1 teaspoon kosher salt

1 tablespoon vegetable oil


12 medium white mushrooms, quartered

1/2 pound paneer, cut into cubes slightly smaller than 1-inch (see recipe)

1 large head romaine lettuce, torn into bite-size pieces

2 small tomatoes, diced; or 12 cherry tomatoes, halved

1 small cucumber, peeled, seeded and cubed; or 1/2 English cucumber, cubed

1 red bell pepper, thinly sliced

6 green onions, chopped

-- Kosher salt and pepper to taste

1/2 cup fine Sev (see Note)

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