Peanut Lime Vinaigrette Food

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.

STEAK SALAD WITH PEANUT-LIME VINAIGRETTE

Steps:

• Season steak with salt and pepper. Place in preheated grill pan that has been sprayed with cooking spray. Sear on each side for 2 to 3 minutes for medium-rare, or cook to desired degree of doneness. Remove from pan and let rest before slicing against the grain on the bias.
• Place lettuce on 4 individual plates. Top lettuce with watercress and bean sprouts. Top with steak slices, tomatoes, cucumber, and scallions. Set aside.
• In a small bowl, whisk together peanut sauce and lime juice. Pour mixture over salad. Top with steak and sprinkle peanuts over top just before serving.

PEANUT-LIME VINAIGRETTE

Steps:

• Place all ingredients but the oil and salt in a food processor. Pulse until everything is combined.
• Drizzle in the oil with the processor on low.
• Scrape the sides of the bowl and chill for half hour before serving.
• Goes great on noodles or a light salad.

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.

GRILLED PRAWNS WITH A SPICY PEANUT-LIME VINAIGRETTE

Steps:

• Stir together lemon grass, 1/4 cup ginger, garlic, cilantro, 1 minced chile, and 3/4 cup peanut oil in a large bowl. Add the shrimp, and toss to coat; let marinate at room temperature for 20 to 30 minutes.
• Preheat a grill for medium-high heat.
• Meanwhile, pour lime juice, rice vinegar, mirin, soy sauce, and water into the bowl of a blender or food processor. Add the lime zest, 1 tablespoon ginger, fish sauce, 2 chile peppers, garlic, and peanut butter; process until smooth. While processing, slowly pour in the peanut oil; process until smooth and creamy. Pour into a bowl, stir in mint, cilantro and chopped peanuts; season to taste with salt.
• Remove shrimp from marinade, shaking off any excess. Grill on preheated grill until pink and firm, about 2 minutes per side. Serve immediately with sauce.

NOODLE SALAD WITH PEANUT-LIME VINAIGRETTE

Steps:

• To make dressing: In a food processor, process everything except the oil.
• Slowly drizzle in the oil until emulsified.
• Scrape into a bowl and wait for half an hour for the flavours to develop.
• To make salad: Toss all together, dress with just enough dressing to moisten and flavor, and garnish with scallions, red bell pepper and peanuts.
• Serve at room temperature.

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.

CHICKEN SALAD WITH PEANUT-LIME VINAIGRETTE

Steps:

• In a large bowl, combine the chicken, tomatoes, celery, and onion. Add the peanut sauce, mayonnaise, and lime juice and toss to combine. Season with salt and pepper. (At this point, you can refrigerate the salad for up to 3 days.)
• Place the lettuce on 4 individual plates and top with the chicken mixture. Sprinkle the peanuts over the top just before serving.
• In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
• The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.
• Yield: approximately 3 1/2 cups

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!

PEANUT-LIME NOODLE SALAD

Steps:

• In salted water, boil spaghetti noodles to al dente and set aside.
• Vinaigrette:.
• In a food processor, combine everything except the oil.
• Once combined, slowly drizzle in the oil until emulsified.
• Pour into a bowl and set for at least 1/2 hour for flavors to develop.
• Salad:.
• Toss all ingredients together (saving a tablespoons each of scallions, bell pepper, peanuts and sesame seeds to sprinkle on top of salad as garnish).
• Toss all ingredients with just enough dressing to moisten and flavor the salad.
• Garnish with extra ingredients.
• Best served at room temperature or cold.

LIME VINAIGRETTE

Steps:

• Place first 6 ingredients in blender. While processing, gradually add oil in a steady stream.