Apple salad with Tuscan cabbage and caramelized cashews
8 servings
40 minutes
This salad is a true harmony of flavors and textures. It combines crispy Tuscan kale, sweet-and-sour apple, and crunchy cashews in a caramel coating. Italian cuisine is known for its simple yet elegant combinations, and this recipe is a bright example of that. Historically, Tuscan kale, known as 'lacinato' or 'dinosaur kale,' was used in traditional Tuscan dishes for its rich flavor. The apple cider dressing adds a light tanginess to the salad, balancing the sweetness of the caramel. Sesame seeds add a subtle nutty note, while massaging the kale leaves makes them soft and pliable. This salad is perfect as a standalone dish for a light dinner or as an original side to meat or fish, adding freshness and sophistication to your table.
1
In a small pan over medium heat, sauté the cashews, stirring, for about 2 minutes. Transfer to a plate and place the pan on the heat.
- Cashews: 1 glass
2
Add sesame seeds and roast until a pleasant aroma appears, about 45 seconds. Transfer the sesame seeds to another dish and place the pan on the heat. Pour in the maple syrup and reduce until thickened, about 1 minute. Add the cashews and mix with the syrup.
- Black sesame seeds: 1 tablespoon
- Maple syrup: 2 tablespoons
- Cashews: 1 glass
3
Spread the cashews on a foil sheet, sprinkle with sesame, and let cool completely.
- Cashews: 1 glass
- Black sesame seeds: 1 tablespoon
4
Mix vinegar with apple cider, sugar, and butter in a small bowl; stir until the sugar dissolves.
- Cider: 0.3 glass
- Sugar: 0.3 glass
- Vegetable oil: 2 tablespoons
5
Pour 1/2 cup of prepared dressing into a large bowl, add kale, and season with salt and pepper.
- Cavolo nero (Tuscan kale): 500 g
- Salt: to taste
- Ground black pepper: to taste
6
Remember to mix the kale with the dressing by hand, let it sit for at least 15 minutes to soften. Mix the kale with the dressing again and transfer to a serving dish.
- Cavolo nero (Tuscan kale): 500 g
7
Mix apple slices with the leftover dressing in a bowl and place the apple on top of the kale. Chop the cashews and sprinkle them over the salad before serving.
- Apple: 1 piece
- Cashews: 1 glass