SPINACH SALAD
with GOAT CHEESE, SPICY CASHEWS, AND CORN VINAIGRETTE

MAKES 6 SERVINGS

As you can see here (and with the Carrot Harissa Vinaigrette here), I like to use vegetable purees and juices in my salads to create an intense depth of flavor. In this recipe, roasted corn is pureed into a beautiful pale yellow dressing that richly coats bright green spinach leaves. For a warm salad, toss the spinach very briefly in a large nonstick skillet with a dash of olive oil to warm the leaves before dressing, taking care not to wilt them.

SPICED CASHEWS

2 teaspoons unsalted butter

2 teaspoons dark brown sugar

1 teaspoon pure ground ancho chile

⅛ teaspoon cayenne pepper

⅛ teaspoon five-spice powder

½ teaspoon fine sea salt

¾ cup (3 ounces) roasted cashews

CORN VINAIGRETTE

½ cup roasted corn kernels (see Roasting Corn, here)

¼ cup Vegetable Stock (here) or water

1 tablespoon mayonnaise

2 teaspoons cider vinegar

1 teaspoon Dijon mustard

¼ cup canola oil

¼ teaspoon kosher salt

⅛ teaspoon freshly ground black pepper

12 ounces baby spinach

1 cup roasted corn kernels (see here)

4 ounces goat cheese, frozen until firm

Kosher salt and freshly ground black pepper

1. To make the cashews: Line a large rimmed baking sheet with a silicone baking mat, or butter the baking sheet well with softened butter. Melt the 2 teaspoons butter in a large skillet over medium heat. Add the brown sugar, ground ancho, cayenne pepper, five-spice powder, and salt and stir to melt the sugar. Add the cashews and mix to coat them well. Turn the cashew mixture onto the mat and let cool completely. In batches, break up the cashews into clusters and pulse them in a food processor until coarsely chopped. (The spiced cashews can be stored in an airtight container at room temperature for up to 1 day.)

2. Meanwhile, make the vinaigrette: Puree the roasted corn kernels with the stock in a blender. Add the mayonnaise, vinegar, and mustard. With the machine running, gradually add the canola oil through the hole in the blender lid and process until the vinaigrette is emulsified. Season with the salt and pepper. (Makes about 1 cup. The vinaigrette can be covered and refrigerated for up to 1 day.)

3. Toss the cashews, spinach, and corn with the vinaigrette in a large bowl. Using a Microplane zester, grate a generous amount of cheese over the salad. Toss again and season with salt and pepper. Serve immediately.

ROASTING CORN

Corn is naturally sweet, and roasting the kernels to a toasty brown color helps balance the sugary notes. You will get about ¾ cup kernels from an average-sized ear. Note that the corn should be husked so the kernels are directly exposed to the heat.

To roast the corn under a broiler, position the broiler pan about 8 inches from the source of heat and preheat the broiler on high. Place the husked corn on the rack and broil, turning occasionally, until the corn is lightly scorched with brown spots, about 8 minutes. (If you have an outdoor grill, cook the corn over medium-hot coals, with the grill lid closed, for about the same time.) Remove from the broiler and let cool completely.

Cut the wide end of the corn off to give it a solid base. Stand the ear on its cut end. Using a large knife, cut from top to bottom to remove the kernels where they meet the cob. Transfer the kernels to a bowl. Use the knife blade to scrape the corn “milk” from the cobs into the bowl.