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Baby Lettuces And Cayenne−Roasted Peanuts With
Creole Hon
1
Cup Dry roasted peanuts
Cayenne
1
2
1
/4 Cup Creole mustard
Tablespoon Honey
/4 Cup Apple cider vinegar
Salt
Freshly ground black pepper
1
8
1
Cup Vegetable oil
Cup Assorted baby greens; cleaned and patted dry
Recipe White Cheddar Crackers
Preheat the fryer.
Fry the peanuts until golden, about 1 minute. Drain and season with salt and
cayenne. Set aside. In a mixing bowl, combine the mustard, honey and
vinegar. Season with salt and pepper. Mix well. Slowly drizzle in the oil
and whisk until the vinaigrette emulsifies. Toss the greens with the
dressing. Season with salt and pepper.
Mound the greens in the center of each plate. Garnish each salad with the
peanuts and crackers.
Yield: 6 to 8 salads
Baby Lettuces And Cayenne−Roasted Peanuts With Creole Hon
31
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