I’m confident there’s no jumble of fridge flotsam this nutty dressing can’t improve. And when I want a thicker dip for crudités like Persian cucumbers and cute lil’ endive leaves, I'll hold back a few tablespoons for a more scoopable sauce. Its powerful flavor stands up to all kinds of pairings-after all, this dressing was developed to go with a dinner-worthy salad loaded with sweet potatoes, 8-minute eggs, and sturdy, bitter chicories. I usually follow the recipe, adding ⅓ cup of warm water before blending to create a pourable, leaf-coating dressing that will make any random assemblage of ingredients that I'm calling a "salad" a cohesive meal.
And when the ingredient list is this minimal, it pays to make the most of it.
I know it can be tempting to cut to the chase and skip this step, but taking those few minutes to toast unlocks a whole new world of flavor. I toss them two teaspoons of olive oil and ½ teaspoon of salt, spread them on a sheet tray, and roast at 350° until my kitchen smells delicious and those cashews look golden, normally 8 to 10 minutes. You can buy salted, roasted nuts from the store, but I'm way more likely to have raw cashews at home. Roasting unlocks nuts’ complex, aromatic flavor, and it’s easy to do at home. Garlicky Tangy Perfect Balanced Totally addicting Here’s what you’ll need to make it: Cashews: roasted cashews give this a really nice depth of flavor and blend into a creamier sauce Extra Virgin Olive Oil: there is a difference between extra virgin olive oil and light olive oil. Whatever you do, don’t try to swap in raw cashews. To make it vegan, sub the honey and fish sauce for maple syrup and soy sauce. Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski It's that dressing that helps all of the ingredients in this salad make sense together.
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