INGREDIENTS
1/2 cebolla morada pequeña, en rebanadas delgadas
1 1/2 cucharadiras de sal kosher
2 cucharadas de mantequilla sin sal
1 taza de anacardos crudos picados no muy finos
3 cucharadas de chutney de mango
2 cucharadas de aceite de colza o de canola
Pimienta negra recién molida
1 limón, partido por la mitad
6 tazas de espinaca joven
2 mangos maduros, pelados, sin semilla, y picados en cubitos de 1/4 de pulgadaIn a fine-mesh sieve or colander, mix the onion with ½ teaspoon salt. Set aside for 5 minutes, then rinse under cold water. Transfer to paper towels.
In a large skillet set over medium heat, melt the butter. Add the cashews and cook, shaking the pan often, until the cashews are golden-brown, 3 to 4 minutes. Stir in ½ teaspoon salt and turn out onto a large plate to cool.
In a salad bowl, whisk together the mango chutney, oil, remaining ½ teaspoon salt, the black pepper and the juice of ½ lime. Add the spinach, onions and cashews and toss to coat. Sprinkle the mangos over the salad, squeeze the remaining ½ lime over the top, gently toss and serve.
Recipe from the Tasting Table Test Kitchen