With Pickled Onion, Candied Cashews, Spicy Mayo & Soy-Ginger
Recipe by Chef Scott Viselli, Northeast Seafood Kitchen
Serves 4
Prep Time: 20-30 minutes
FOR THE PICKLED ONIONS:
• 1 red onion
• 1 cup red wine vinegar
• 1 cup sugar
• 2 Tbsp salt
Thinly slice onion on a mandolin. Combine sugar, salt and vinegar in a saucepot and bring to a boil until sugar dissolves.
Place onion in a nonreactive container and pour vinegar mixture over onions. Allow to pickle under refrigeration for at least 24 hours. You will not need all of the onion for the salad, but they are great on fish, tacos or other salads.
FOR THE CANDIED CASHEWS:
• 1 egg white
• ½ tsp vanilla extract
• 1 lb cashews
• 1 cup brown sugar
Preheat oven to 250°. Whip egg white and vanilla until frothy. Stir in cashews until coated. Stir in brown sugar until coated. Spread cashews on a parchment-paper-lined cookie sheet and bake for 40-50 minutes (or until golden), stirring every 10 minutes. Allow to cool. Again, you will not need all of these for the salad, but they are amazing, and you will eat them all, I’m sure.
FOR THE SPICY MAYO:
• ½ cup mayonnaise
• 1 chipotle pepper
Blend chipotle with a touch of water until smooth. Stir in mayo until combined.
FOR THE SOY-GINGER SAUCE:
• ¼ cup soy sauce
• 1 cup rice wine vinegar
• ¼ cup fresh ginger, chopped
• ½ bunch scallions, chopped
• ½ cup sugar
Add all ingredients to a saucepot and simmer for 30-40 minutes. Remove from heat and cool
20 minutes, strain and chill.
FOR THE BROCCOLI:
• 2 crowns fresh broccoli
• 2 Tbsp vegetable oil
TO ASSEMBLE:
Toss broccoli with chilled soy-ginger, top with strained pickled onions, toasted cashews and a dollop of the spicy mayo.
SCOTT’S PRO TIP:
The pickled onions should be made at least a day ahead. They will keep for one month in the fridge in a tightly sealed container. All of the add ons in this dish, the onions, the cashews and the vinaigrette can be used in many different ways. The onions are great on fish tacos, or on a simple vegetarian sandwich. The vinaigrette can be used as a marinade for fish or with Asian veggies. The cashews are delicious as a snack with a cocktail. Make a double batch of each and try them out in different ways.