Frisee With French Beans And Spicy Peanut Dressing Recipes

FRISEE WITH FRENCH BEANS AND SPICY PEANUT DRESSING

Steps:

• Thaw green beans in a colander and pat dry to remove excess water. Clean frisee and cut into bite sized pieces and set aside.
• In a food processor, add the jalapeno, garlic, ginger and scallions. Process and add the sesame oil to form a paste. Transfer paste to a large bowl and whisk in cream of coconut. Whisk in peanut butter; gradually whisk in water until consistency is a smooth, thick sauce. Whisk in hoisin, soy sauce and cilantro. This recipe will make more dressing than you need for the salad; reserve extra dressing in an airtight container and store in the refrigerator for other uses.
• Toss green beans and frisee and with enough dressing to coat. Garnish with roasted peanuts. Serve immediately.

CARROT NOODLES WITH SPICY PEANUT DRESSING

Steps:

• Use a vegetable peeler to shave the carrots into thin wide ribbons; discard the last thick strip. Transfer the carrot ribbons to a large bowl, fill with ice water and let stand 10 minutes.
• Meanwhile, combine the cucumber and shallot in a colander, sprinkle with salt and let drain, 10 minutes. Whisk the peanut butter, soy sauce, mirin, rice vinegar, sesame oil, Sriracha, brown sugar, lemon juice and garlic in a small bowl.
• Drain the carrots, blot dry with paper towels and transfer to a serving bowl. Press the cucumber and shallot in the colander with your hands to remove any excess liquid; pat dry with paper towels and add to the carrots. Add the mint and basil and toss to combine. Drizzle the peanut dressing over the salad and sprinkle with the sesame seeds.

FRISEE SALAD WITH DIJON VINAIGRETTE

Steps:

• In a blender (or screw-top jar), combine vinegar and mustard. Season with salt and pepper, and blend well to combine. Add oil, and blend until combined and thickened.
• Place frisee and chives in a large serving bowl; toss with vinaigrette, and serve.