Kale Salad with Jicama, Pomelo, and Candied Cashews

Name: Kale Salad with Jicama, Pomelo, and Candied Cashews
Yield: Serves 6 to 8
Ingredients: 1 , large egg white; 2 tablespoons, granulated sugar; 2 tablespoons, packed brown sugar; 1 tablespoon, unsalted butter, melted; 1½ teaspoons, ground coriander, divided; 1½ teaspoons, table salt, divided; Pinch , cayenne pepper; 1 cup, raw cashews; 1/4 cup, extra-virgin olive oil, divided; 3 tablespoons, sherry vinegar; 1/4 teaspoon, pepper; 2 , pomelos; 12 ounces curly, kale, stemmed and chopped (10 cups); 1 small head, radicchio (6 ounces), halved, cored, and chopped coarse; 2 cups, fresh cilantro leaves; 6 ounces, jicama, peeled and cut into 2-inch-long matchsticks

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Appears in Cook's Illustrated November/December 2022

Accompanied by pops of bright citrus, a zingy dressing, crisp raw vegetables, and candied nuts, kale can be downright festive.

SERVES6 to 8

TIME45 minutes

Kale Salad with Jicama, Pomelo, and Candied Cashews

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, ...

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