Dressing adapted from this recipe in Bon Appetit. The below recipe will yield a little over 2 cups of dressing. Recipe can be halved, but consider making the full amount as it is so nice having a vat of dressing on hand. It will keep for weeks in the fridge.
Cashews: I have a hard time finding roasted salted cashews, which the original recipe calls for, so I generally use roasted unsalted cashews, but I’ve also had success using a combination of raw and roasted cashews. Salt will need to be adjusted to taste depending on what kind of cashews you are using.
Oil: Original recipe calls for vegetable oil, so feel free to use a neutral oil if you wish. I don’t find the flavor of olive oil too overpowering here, so I use it.
Crushed red pepper flakes: 1 teaspoon will not make this overwhelmingly spicy. Use 1.5 teaspoons if you like a kick.
To make the dressing vegan: Use sugar or maple syrup in place of the honey; omit the fish sauce. You may want to up the vinegar to taste.
Vegetables: Use the recipe as a guide. Romaine can replace kale; radicchio can replace the endive; carrots can replace the beets; etc.
Broccoli: Use the broiler for a more hands-off, easy-clean experience.
Please read notes above before making.
For the dressing:
- 1 cup cashews
- 1/2 cup olive oil
- 1/3 cup unseasoned rice vinegar
- 1 – 1.5 teaspoons crushed red pepper flakes
- 1.5 teaspoons fish sauce
- 1.5 teaspoons honey
- 1 garlic clove
- Kosher salt to taste
For the salad:
- 1/4 cup dried currants, such as Zante
- 2 to 4 tablespoons white balsamic vinegar
- 8 oz kale, stems removed, leaves thinly sliced
- 2 heads endive, quartered, and cut crosswise into 1/2– inch slices
- 2 scallions, thinly sliced
- 2 yellow beets, unpeeled, grated with the shredder attachment of the food processor
- 1 head broccoli (12-16 oz), sliced into florets
- 2 oz. soppresatta or salami, optional, thinly sliced, I like the Applegate brand
- grated parmesan or other cheese,
- fresh cracked pepper to taste
- flaky sea salt, such as Maldon, to taste
- Make the dressing: Place the cashews, oil, vinegar, red pepper flakes, fish sauce, honey, garlic, and a pinch of salt in a food processor or blender for 30 – 60 seconds or until mostly blended. Slowly stream in 2/3 cup water. (If making this with the intention of using as a dip, start with 1/2 cup water.) Blend until smooth. Taste. Adjust flavor to taste with more salt or vinegar. Stream in more oil if the dressing is too thin. Dressing should be creamy, smooth, and pourable.
- Make the salad: Place the currants in a small bowl. If you like a nice vinegary bite, cover them with 4 tablespoons vinegar; if you like a more subtle bite, cover them with 2 tablespoons vinegar. Set aside.
- In your largest bowl, place the kale, endive, scallions, and beets.
- In a large skillet over medium-high heat, heat 2-3 tablespoons olive oil. When it shimmers, add the broccoli, season with salt, and let cook undisturbed for 2-4 minutes or until the underside begins to char. Flip the broccoli. Cook until the other side begins to char, another 2-3 minutes. You’re looking to get some nice char while keeping the broccoli firm. Transfer the broccoli to the salad bowl.
- Add the sliced meat and grated or cubed cheese, if using. Add the reserved currants with their vinegar. Season with pepper to taste. Pour dressing to taste over top. Toss. Taste. Adjust with more dressing if necessary or season with sea salt and pepper to taste.
*Note: This dressing thickens up considerably in the fridge overnight. When ready to use it again, scoop some into another bowl and whisk in some water to thin. Taste. Add more salt if necessary.
- Category: Salad
- Method: Food processor, blender
- Cuisine: American
Keywords: cashew, dressing, spicy, dairy-free, chopped, salad, broccoli, salami, kale