Spinach Salad with Tamarind Dressing & Pappadam Croutons

Spinach Salad with Tamarind Dressing & Pappadam Croutons

  

About 2 ½ cups olive oil for frying
4  plain or black pepper pappadams
2 ½ tablespoons warm water
2 tablespoons fresh lime juice
1 tablespoon mild honey
1 ¼ teaspoons tamarind concentrate
¾ teaspoon salt
1/3 cup olive oil
24 cups baby spinach
2 seedless cucumbers, quartered lengthwise, then cut crosswise into 1/3-inch-thick slices

Special equipment: a deep-fat thermometer

1.  Heat ½ inch oil in a 10-inch heavy skillet (2 inches deep) over moderate heat until

     thermometer registers 350°F. 

2.  Fry 1 pappadam, turning over once, until blistered and pale golden, about 1 minute

     total.

3.  Lift pappadam from skillet with tongs, letting excess oil drip back into skillet, and   

     transfer to paper towels to drain.

4.  Return oil to 350°F and fry remaining pappadams, 1 at a time, in the same manner.
5.  Whisk together water, lime juice, honey, tamarind concentrate, and salt in a small

     bowl, then add oil in a slow stream, whisking until combined.
6.  Toss spinach and cucumbers with dressing in a large bowl.

7.  Break pappadams into 1 ½ inch pieces and add to salad just before serving, tossing gently to combine.