BBS: TELESC.NET.BR
Assunto: 5/11 Salad Month 2
De: Ben Collver
Data: Mon, 11 May 2026 11:14:09 -0400
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Apple & Kale Salad With Black Sesame Maple Cashews
Categories: Greens, Fruits, Nuts
Yield: 8 Servings
1 c Cashews
1 tb Black sesame seeds
2 tb Grade B maple syrup
1/2 c Shanxi vinegar; +2 tb
1/4 c Apple cider
1/4 c Sugar
2 tb Oil
4 c Lacinato kale;
- rough chopped, packed
Salt & fresh ground pepper
1 Cortland apple;
- peeled, cored,
- in 16 wedges
In a small skillet, heat the cashews over medium-high, tossing,
until lightly toasted, about 2 minutes. Transfer to a plate and
return the skillet to the heat. Add the sesame seeds and toast
until fragrant, about 45 seconds. Transfer the sesame seeds to
another plate and return the skillet to the heat. Add the maple
syrup and cook until reduced and thick, about 1 minute. Return the
cashews to the skillet and stir to coat in the syrup. Spread the
cashews onto a sheet of foil, sprinkle with the sesame seeds, and
let cool completely.
In a small bowl, whisk the vinegar with the apple cider, sugar, and
oil until the sugar dissolves. Pour 1/2 cup of the vinaigrette into
a large bowl, add the kale, and season with salt & pepper. Massage
the kale with the vinaigrette and let stand until slightly wilted,
at least 15 minutes. Toss the kale with the vinaigrette again and
transfer to a serving platter. Toss the apple wedges in the
dressing left in the bowl and arrange over the kale. Break the
cashews up into small pieces and sprinkle over the salad just
before serving.
Recipe by Cara Stadler
Recipe FROM: https://www.saveur.com
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