‘PEAS AND CARROTS’ ON PAPADUM

“The Indian flatbread papadum, typically a vehicle for chutney, becomes airy and crisp when fried,” says Ilene Rosen. “Here papadums serve as edible ‘plates’ for a light salad. You can also snack on them as they are, or break them up and scatter them over almost any salad.”

Note: Find bright, clean flavored pea greens at farmers markets, Asian markets and some specialty markets during the spring and early summer when farmers are growing peas and thinning out the vines. 2 large carrots, peeled

Flavorless vegetable oil for frying

4 large papadums

3 handfuls (about 4 ounces) pea greens, torn into

pieces if very large

¼ cup Coriander Dressing (recipe follows) 1 teaspoon nigella seeds, also known as kalonji

Shave the carrots lengthwise paper-thin on a mandoline, turning each carrot as necessary once you get to the dense core; discard the cores or save for stock. Put the carrots in a small bowl of ice water until ready to curl and crisp them.

Line a sheet pan with paper towels for draining. Heat about an inch of oil in a large deep skillet over medium-high heat until it is hot enough to sizzle a broken piece of papadum.

Fry the papadums one at a time for several seconds on each side, until they puff up and become lightly colored; adjust the heat as necessary—they should sizzle but not burn.

As each is done, hold it for a few seconds over the skillet to drain off most of the oil, then transfer it to the paper towels.

Place the drained papadums on individual serving plates.

Drain the carrots, pat them dry, and put in a medium bowl.

Add the pea greens and 2 tablespoons of the dressing and toss well.

Arrange the salad on top of the papadums. Sprinkle with the nigella seeds, drizzle with the remaining 2 tablespoons dressing, and serve. Serves 4

Per serving: 366 calories (percent of calories from fat, 25), 5 grams protein, 64 grams carbohydrates, 4 grams fiber, 10 grams fat (1 gram saturated), no cholesterol, 31 milligrams sodium.