A Peanut Vinaigrette Recipes

PEANUT VINAIGRETTE

Steps:

• Peel and finely chop the garlic and shallots. Rinse the chili, remove the seeds, and finely dice.
• Puree the shallots, garlic, penut butter, and roasted peanuts. Mix in the sambal oelek, chili, sugar, soy sauce, lemon juice, sesame oil, and yogurt. Season to taste, and serve.

ZESTY PEANUT VINAIGRETTE

Steps:

• In a large bowl, whisk together lime juice, peanut oil, soy sauce, brown sugar, and grated ginger.

ASIAN PEANUT VINAIGRETTE

Steps:

• Combine the wet and dry ingredients in a mixing bowl.
• Wisk together until thoroughly mixed.
• Use immedately or refrigerate for up to 7 days.

A PEANUT VINAIGRETTE

Steps:

• Combine all ingredients except rice wine in a blender and blend until smooth.
• With machine running, slowly add wine until dressing is emulsified.

QUICK PEANUT VINAIGRETTE

Steps:

• In a blender, puree peanuts, lime juice, vinegar, soy sauce, 2 tablespoons water, sesame oil, salt, and pepper until smooth, about 15 seconds.
• With the machine running, slowly add vegetable oil in a steady stream, and continue blending until dressing is emulsified and slightly thickened.

KALE SALAD WITH PEANUT VINAIGRETTE

Steps:

• For the peanut vinaigrette: Whisk together the peanut butter, vinegar, honey and sesame oil in a small bowl until smooth. Whisk in the canola oil and season with salt. Refrigerate in an airtight container until ready to serve.
• For the kale salad: Preheat the oven to 375 degrees F. Line a baking sheet with paper towels.
• Spread the garbanzo beans on the prepared baking sheet, rolling them lightly over the paper towels to remove excess liquid. Remove the paper towels, add the olive oil, and toss the garbanzos to coat. Bake until the garbanzos are deep golden brown and crispy, 25 minutes. Season immediately with salt. Let cool completely.
• Combine the carrots, radishes, kale, cucumbers and peppers in a large bowl; season with salt. Dress the salad with about a third of the dressing; since the kale is such a sturdy green, it can be dressed an hour or two ahead. (Refrigerate the remaining dressing to use on other salads or as a marinade.) Just before serving, toss with the crispy garbanzo beans and roasted peanuts.

PEANUT LIME VINAIGRETTE

Steps:

• Drop the ginger and garlic through feed tube of food processor with the motor running. Then process everything else except the oils, scraping down the sides. Slowly drizzle the canola and sesame oil through the feed tube until emulsified. Keeps well in fridge for a few days, if you can resist it that long!

BRUSSELS SPROUTS WITH PEANUT VINAIGRETTE

Steps:

• Heat oven to 400 degrees and place a pan of hot water in the bottom, to help prevent the sprouts from becoming tough. Turn on convection if you have it.
• Toss sprouts with peanut oil, sprinkle with salt, and spread out on one or two baking sheets. Roast 15 minutes. Stir and continue cooking 10 to 20 minutes more, until browned and crisp. Check sprouts every 5 minutes or so; if they are browning too fast, reduce heat by 25 degrees and turn off convection.
• Meanwhile, make the dressing: In a bowl, whisk together vinegar and honey. Whisk in peanut butter until thick and creamy. Add water until consistency is like creamy salad dressing. Season to taste with hot sauce, if using.
• When sprouts are tender and browned, remove from oven, transfer to a large bowl and sprinkle with salt. Add half the dressing and toss well.
• Take orange and cut a thick slice off the bottom and the top to make flat surfaces. Rest bottom on a cutting board and use a small, sharp knife to carve off all the peel and pith, cutting from top to bottom and following the curve of the fruit. When all the orange flesh is exposed, cut out each segment by slicing along the white membranes. Gently loosen from the orange and set aside.
• Add half the orange and half the cherries to bowl and toss. Taste. Adjust with more dressing, orange and cherries until flavors are balanced. Serve warm or at room temperature, topped with fried shallots or fresh mint, or both, if using.