Spinach Salad with Tamarind Dressing and Pappadam Croutons
About 2 ½ cups vegetable oil for frying
4 (8-inch) 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 vegetable oil
24 cups baby spinach (15 oz)
1 Gala or Honeycrisp apple, thinly sliced
1 Jonathan or Jonagold apple, thinly sliced
1/2 cup of roasted sliced almonds
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, apples, and almonds 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.
