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:
- Whisk together all dressing ingredients. Room temperature dressing will mix easier with the salad greens.
- Clean and dry the salad greens and tear or chop as desired,
- 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. .