Ric Orlando's Amazing Kale Salad


New World Home Cooking and New World Bistro Bar Kale Salad
Salads like this are what makes my restaurant special. This kale salad, which is totally beloved at both New Worlds is a collection of 5 components. Good greens, good goat cheese and three recipes. It’s a pain to set up…but well worth it.  Prep a lot of curried cashews and apple chutney and curry oil…then you can make it often. The chutney, cashews and curry oil all last for weeks.
It's simple stuff. 
Try to use Baby Lacinato or dinosaur kale if possible as it easiest to digest.
Wash it, destem it and squish it hard with your hands.
For every dinner sized salad add 1 oz of dressing, 2 oz of chutney and about 8 cashews. Toss with your hands, massaging the chutney into the greens.
Garnish with good quality crumbled chevre if you like


CURRIED CASHEWS
Yum-o!
2 cups raw cashews
4 tbls butter
1 tbs curry powder
2 tsp salt
2 tsp raw sugar
2 tsp minced fresh rosemary (really?, YES!)
Preheat oven to 350.
Bake the cashews on a cookie sheet for 5-7 minutes or until golden but not dark.
Use a large skillet and melt the butter.
Add the cashews and toss to coat.
Add all other ingredients and coat those cashews well. Dump into a large skillet.
Cook for two to three minutes over medium heat, tossing and gently stirring to melt the sugar.
Cool on the orginal cooking sheet. Store on a airtight container.

APPLE CHUTNEY
Make a nice batch that you can either can (jar), or store refrigerated  for up to 8 weeks.

Coconut or vegetable oil
1 medium onion, peeled, cored and neatly diced small
½  red bell pepper, neatly diced
1/2 green bell pepper, neatly diced
2 tsp minced garlic
2 tsp Allspice
1 tbls Curry powder
2 tsp Ground cumin
1 tsp salt
1 tsp pepper
About 8 tart apples, peeled and diced, yeilding about 6 cups 
3/4 cups cider vinegar
3/4 cups pineapple juice
1/2 cup molasses
1/8 cup lemon juice

Over medium heat, SAUTE THE ONIONS and GARLIC until onions are translucent and have begun to caramelize slightly.  Add the peppers and cook an additional two minutes or so.
Then add all the spices including the salt and pepper.

Stir well and simmer for a minute or two until the mix appears pretty dry. 
Now add the apples and all liquid ingredients.
Simmer gently about 25 minutes, or until the apples are tender.
It will be a little liquidy. That’s ok. That juice is good!!!


RIC’s CURRY VINAIGRETTE
1 tbls CILANTRO
1 tsp GARAM MASALA
1 tbl SHALLOTS
1 tbls BROWN SUGAR
1 TSP KOSHER SALT
1 tbls LEMON JUICE
 ¼ CUP CIDER VINEGAR
1 cups Curry oil (recipe below)


Curry Oil
3 tbls curry power
¼ cup hot water
2 cups light vegetable oil
Put the curry in a jar. Add the hot water and stir to moisten the curry.
Add the oil and shake.
Cover and let stand at least 4 hours but up to one week.
The curry will settle to the bottom. Pour of the oil and store for use. Discard the curry “mud”. Store in an airtight container in a cool dark place.



Put all ingredients if food processor except oil. With the machine running, add the oil in a steady stream to emulsify!