Kale Salad with Jicama, Pomelo, and Candied Cashews
By Erica TurnerPublished on October 3, 2022
Time
45 minutes
Yield
Serves 6 to 8
Ingredients
Before You Begin
Pomelo is a citrus fruit with firm, bright, subtly sweet flesh that’s encased in a thick layer of pith beneath its green or yellow rind. Revealing the fruit’s flesh requires a bit more work than other citrus but it is worth it. The candied nuts will be moist and slightly soft out of the oven but will be very crisp once cool. This vibrant salad makes a versatile side to any number of dishes.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper. Whisk egg white in bowl until frothy. Add granulated sugar, brown sugar, melted butter, ½ teaspoon coriander, ½ teaspoon salt, and cayenne and whisk until combined. Add cashews and stir to evenly coat.
- Spread cashews on prepared sheet in single layer and bake until deeply browned and fragrant, 20 to 25 minutes, stirring halfway through baking. Transfer sheet to wire rack and let cool completely, about 20 minutes. Transfer cashews to cutting board and chop into 1/2-inch pieces. (Cashews can be stored at room temperature for up to 1 week.)
- Meanwhile, whisk 3 tablespoons oil, vinegar, pepper, remaining 1 teaspoon coriander, and remaining 1 teaspoon salt together in small bowl. Working with 1 pomelo at a time, cut away top ½ inch of fruit. Score skin into quarters from pole to pole. Working with 1 quarter at a time, peel back skin. Open pomelo and separate segments. Gently peel away membrane from each segment (it is OK if fruit breaks). Break segments into ½-inch pieces.
- Combine kale and remaining 1 tablespoon oil in large bowl. Gently knead and squeeze kale until leaves are evenly coated, have started to soften, and are slightly wilted, about 1 minute. Add pomelos, cashews, radichio, cilantro, jicima, and vinaigrette and toss until well combined. Transfer salad to platter and serve. (Salad can be stored at room temperature for up to 3 hours or refrigerated for up to 2 days; if refrigerating, add cashews just before serving.)
Time
45 minutesYield
Serves 6 to 8Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We wanted to create a make-ahead holiday salad that would complement and enhance the traditional spread. Using kale as the hearty base meant the dish could be dressed and ready to go hours ahead of time without compromising taste, texture, or appearance. Adding raw jicama meant minimal preparation with maximum crunch. Taking advantage of seasonal fruit, we incorporated pomelo to add a bright burst of color and refreshing, juicy, and sweet flavor. To tie the salad together, we infused coriander into both a punchy vinaigrette and crunchy cashews.
Want more? Read the whole storyBefore You Begin
Pomelo is a citrus fruit with firm, bright, subtly sweet flesh that’s encased in a thick layer of pith beneath its green or yellow rind. Revealing the fruit’s flesh requires a bit more work than other citrus but it is worth it. The candied nuts will be moist and slightly soft out of the oven but will be very crisp once cool. This vibrant salad makes a versatile side to any number of dishes.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper. Whisk egg white in bowl until frothy. Add granulated sugar, brown sugar, melted butter, ½ teaspoon coriander, ½ teaspoon salt, and cayenne and whisk until combined. Add cashews and stir to evenly coat.
- Spread cashews on prepared sheet in single layer and bake until deeply browned and fragrant, 20 to 25 minutes, stirring halfway through baking. Transfer sheet to wire rack and let cool completely, about 20 minutes. Transfer cashews to cutting board and chop into 1/2-inch pieces. (Cashews can be stored at room temperature for up to 1 week.)
- Meanwhile, whisk 3 tablespoons oil, vinegar, pepper, remaining 1 teaspoon coriander, and remaining 1 teaspoon salt together in small bowl. Working with 1 pomelo at a time, cut away top ½ inch of fruit. Score skin into quarters from pole to pole. Working with 1 quarter at a time, peel back skin. Open pomelo and separate segments. Gently peel away membrane from each segment (it is OK if fruit breaks). Break segments into ½-inch pieces.
- Combine kale and remaining 1 tablespoon oil in large bowl. Gently knead and squeeze kale until leaves are evenly coated, have started to soften, and are slightly wilted, about 1 minute. Add pomelos, cashews, radichio, cilantro, jicima, and vinaigrette and toss until well combined. Transfer salad to platter and serve. (Salad can be stored at room temperature for up to 3 hours or refrigerated for up to 2 days; if refrigerating, add cashews just before serving.)
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