Warm Peanut Vegetable Salad Recipes

WARM PEANUT SALAD

Steps:

• To skin peanuts, blanch in a 3-quart saucepan of boiling salted water 1 minute, then drain well. Slip off and discard skins using your fingers and transfer peanuts to a bowl.
• Bring 5 cups water to a boil with bay leaf in same saucepan. Add peanuts and reduce heat to moderate, then simmer, covered, until peanuts are soft enough to crumble easily when pressed with tines of a fork, about 30 to 45 minutes. (Test 1 or 2 peanuts, leaving the rest intact.) Drain well.
• When peanuts are almost finished cooking, stir together tomatoes, cilantro, chiles, lemon juice, and sea salt in a bowl. Add drained peanuts and stir to combine.

VEGETABLE SALAD WITH PEANUT SAUCE (GADO GADO)

Steps:

• Step 1: In a large bowl, place 1/2 head shredded cabbage; pour boiling water over to cover; leave 1 minute; drain thoroughly. Set aside. Repeat process for 8 ounces bean sprouts, leaving only 10 seconds.
• Step 2: In boiling salted water, cook 8 ounces green beans until tender, but still firm, about 3 to 5 minutes; drain; refresh under cold running water; drain thoroughly. Cook 1 small cauliflower (divided into florets) in boiling salted water until tender, but still firm, about 5 to 7 minutes; drain thoroughly.
• Step 3: Wash 1 pound fresh spinach thoroughly; discard stems. Put spinach in large pan with 1/2 inch water; bring to boil; cover; cook over high heat until just wilted, 1 to 2 minutes; drain thoroughly; chop coarsely.
• Step 4: All vegetables can be prepared up to 12 hours ahead and kept, covered, in refrigerator.
• Step 5: One hour before serving, arrange all cooked vegetables, along with 1 cucumber (peeled, seeded, and cut into sticks) in piles on a rectangular platter or in wedges on a round platter. Spoon peanut sauce over vegetables; leave to marinate 30 to 60 minutes at room temperature.
• Step 1: In a frying pan, fry 1 1/2 cups (8 ounces) shelled fresh peanuts in 2 tablespoons peanut oil, stirring constantly until browned.
• Step 2: Transfer to food processor or blender with 1/2 chopped onion, 1 clove peeled garlic, 1/2 teaspoon dried hot peppers, 1 tablespoon ground ginger, 1 teaspoon packed brown sugar and 2 tablespoons fresh lemon juice. Puree until very smooth, adding a little hot water if necessary so mixture churns well.
• Step 3: Work in more hot water, adding enough to make sauce that is thick enough to coat spoon. Transfer sauce to saucepan; simmer 2 minutes, stirring. Taste for seasoning. Note: Peanut sauce can be made up to 2 weeks ahead and kept, covered, in refrigerator.

PEANUT SALAD

Steps:

• In large saucepan over medium heat, stir together brown sugar, flour, salt and eggs, stirring until eggs are incorporated and sugar is dissolved. Continue to stir and add milk, slowly, until mixture thickens, 20 to 30 minutes. Remove from heat and cool completely.
• In a glass serving bowl, layer portions of pudding with bananas and chopped peanuts. Chill until serving.

WARM VEGETABLE SALAD

Steps:

• Preheat the broiler. Place the red peppers on a foil lined baking sheet.
• Place the red peppers under the boiler. Turning every 2 to 3 minutes cook the peppers until the skin is blistered, about 8 to 9 minutes total. Place the blistered peppers in a plastic bag. Seal the bag and allow the peppers to sit for 10 minutes to allow the skin to separate and to let cool.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender, about 10 to 12 minutes. Remove the potatoes to a cutting board. Add the green beans to the pot. Cook the green beans until tender, about 3 minutes. Remove the green beans to a large bowl. Slice the potatoes in half while still warm and combine them with the green beans in the large bowl. Remove the peppers from the plastic bag. Peel off the skin from the peppers. Slice the pepper flesh into wide strips and remove the seeds and veins. Place them in the bowl with the potatoes. Add the scallions, parsley, and garlic
• and toss to combine.
• In a small bowl combine the oregano, lemon juice and zest, and white wine vinegar. Whisk in the olive oil. Stir in the salt and pepper. Toss the warm vegetables with the herb vinaigrette. Serve immediately.

THAI SALAD WITH PEANUT DRESSING

Steps:

• In a large bowl, toss salad greens and next 7 ingredients. For dressing, in a small bowl, whisk the first eight ingredients. Add to salad mixture and toss to coat. Divide mixture between four plates; top with peanuts and jalapenos if desired.