Spinach Cashew Raisin Salad
Preparation Time: 30 minutes
Servings: Six first course salads
1 cup raw cashews (or substitute roasted, salted cashews and skip step 1)
coarsely chopped.
12 cups (about 8 ounces trimmed) washed, dried and torn fresh spinach
1/2 cup raisins, coarsely chopped
1/2 cup thinly sliced red onion, cut stem to tip
1/2 cup Fiddlehead vinaigrette
- Raw
cashews may contain an irritating oil in their shells and should be roasted
to eliminate any toxic effect before they are eaten. Preheat oven to 350 F.
Spread raw cashews on a cookie sheet and roast until golden brown, about 10
minutes (they will burn quickly, so keep an eye on them).
- Place
spinach in a large salad bowl and add 1/2 cup toasted cashews, raisins, and
red onion. Using your hands or salad tongs, toss well.
- Just
before you are ready to serve, add vinaigrette and toss 30 times. Sprinkle
salad with remaining 1/2 cup cashews and serve at once.
Fiddlehead Vinaigrette
Preparation Time: 10 minutes
Yield: 1 cup
3/4 cup good quality olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon minced garlic (1 small clove)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
- Whisk
all ingredients together in a small bowl or pitcher.
- Store
covered at room temperature for up to 1 week, whisking thoroughly before
each use.
This comes from "The Fiddlehead Cookbook," a restaurant
and bakery in Juneau, Alaska. Margreta and Jeffrey visited the restaurant in
1996.
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