Thursday, September 01, 2005

Quick Peanut Vinaigrette

Source: Martha Stewart's Everyday Food

This Asian-style dressing can also be used as a marinade for grilled shrimp, chicken, or pork, or as a tangy sauce for cold rice or soba noodles tossed with carrots, bean sprouts, and toasted peanuts.

4 tablespoons unsalted peanuts
Juice of 1 lime
¼ cup rice-wine vinegar
1 tablespoon soy sauce
½ teaspoon toasted sesame oil
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons vegetable oil

1. In a blender, purée peanuts, lime juice, vinegar, soy sauce, 2 tablespoons water, sesame oil, salt, and pepper until smooth, about 15 seconds.

2. With the machine running, slowly add vegetable oil in a steady stream, and continue blending until dressing is emulsified and slightly thickened.

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