Spinach Salad with Tamarind Dressing and Pappadam Croutons

Spinach Salad with Tamarind Dressing and Pappadam Croutons
Photo by Mikkel Vang

Ingredients

  • 1/3 cup vegetable oil
  • 1 deep-fat thermometer
  • 4 8-inch plain or black pepper pappadams
  • 2 tablespoons fresh lime juice
  • 2 ½ tablespoons water
  • ¾ teaspoon salt
  • 2 seedless cucumbers
  • + 4 more ingredients
    • 24 cups baby spinach
    • 2 ½ cups vegetable oil
    • 1 ¼ teaspoons tamarind concentrate
    • 1 tablespoon mild honey

Heat 1/2 inch oil in a 10-inch heavy skillet (2 inches deep) over moderate heat until thermometer registers 350°F (see cooks' note, below). Fry 1 pappadam, turning over once, until blistered and pale golden, about 1 minute total. Lift pappadam from skillet with tongs, letting excess oil drip back...

View full recipe at Epicurious

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