Seasonal Greens with Peanut Dressing

From: Matt Heisel

Peanut Dressing:

  • 1 Tablespoon Garlic, minced 
  • 1 Tablespoon Tarragon, chopped (I used a generous 1/2 Tbsp. of dried Tarragon, which I crushed with my hands before adding to bring out more flavor)
  • 1 Tablespoon Chives, minced 
  • 1 Tablespoon Parsley, chopped 
  • ¼ cup Brown sugar, packed
  • ¾ cup Malt vinegar
  • 1½ cups Peanut oil (I used all salad oil instead of peanut oil and it worked fine.)
  • ½ cup Salad oil
  • 3 ounces Peanut butter
  • Salt and black pepper
  • 1 teaspoon Tabasco sauce
  • 1 teaspoon Worcestershire sauce

Salad Greens:

  • Romaine lettuce
  • Spinach

Garnish:

  • 1 pound Peanuts

Method:

  1. Whisk together all dressing ingredients. Room temperature dressing will mix easier with the salad greens.
  2. Clean and dry the salad greens and tear or chop as desired,
  3. Toss the peanuts in peanut (I used salad) oil, salt, curry spice and Spanish paprika (I didn't measure any of these.) Lightly toast in a moderate (325 to 350 degree F.) oven until they are light gold in color, stirring or tossing occasionally so they don't brown too much, I used my toaster oven which worked well. . 

 

For Original copy click here