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1
Soak the cashews in the hot water for 30 minutes, then pour the cashews and soaking water into a blender and blend until very smooth. Alternatively, if you have a high-powered blender (like a Vitamix or Blendtec), no soaking is required: just pulse the cashews into a fine powder, add the hot water, and pulse again until very smooth.
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2
Add the remaining dressing ingredients and pulse until the sauce is smooth. Chill the dressing in a tightly covered container until ready to use, or at least 20 minutes for the flavors to blend.
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3
Dice the tempeh into 1/2-inch cubes. Steam the tempeh for 8 to 10 minutes, until tender; the last 3 minutes of steaming, toss in the dried cranberries and steam them along with the tempeh. Set the tempeh and dried cranberries aside to cool while preparing the rest of the salad.
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4
Remove the core from the apple (don't peel) and dice into 1/2-inch pieces. Transfer to a mixing bowl along with the cilantro and pecans. Add the tempeh, cranberries, and dressing and stir together to coat everything in dressing.
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5
Peel away the two wilted outer leaves of the radicchio, then carefully peel apart as many leaves as possible (without ripping any) for serving cups (washing is optional, as you're using the inner leaves). Serve the salad by scooping it into the radicchio leaves!
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6
(Master the art of the perfect radicchio cup! Slice away the bottom of the leaf from the core at the bottom of the radicchio head and then start pulling from the bottom of the leaf and separate it from the head.)
