Warm Peanut 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.

CRUNCHY VEG BOWL WITH WARM PEANUT SAUCE

Steps:

• Make the sauce
• Pulse chiles, garlic, peanut butter, coconut milk, brown sugar, lime juice, soy sauce, and fish sauce in a blender until smooth. Transfer peanut sauce to a small saucepan and add 1/4 cup water (if too thick, add a splash or so of water as needed). Heat over medium-low, whisking often, until smooth and hot, about 5 minutes; season with salt. Keep warm over low heat, whisking occasionally.
• Make the salad:
• Cook eggs in a large saucepan of boiling water 7 minutes (whites will be set and yolks still slightly soft). Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set aside.
• Toss cabbage, scallions, beet, celery, cucumber, sprouts, cilantro, and mint in a large bowl to combine; season with salt. Top with peanuts.
• Serve salad with brown rice and eggs, drizzled with some peanut sauce, with more sauce on the side.
• Do Ahead
• Sauce can be made 3 days ahead. Cover and chill. Reheat in a small saucepan over medium-low, whisking often, until warm.

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.

WARM LETTUCE AND PEANUT SALAD

Steps:

• Wash and thoroughly dry the lettuce, shred it coarsely, and put it into a salad bowl. Cut the bread into 1/2 in cubes. Heat the oil in a frying pan over a moderate heat and fry the bread cubes for a few minutes, turning frequently, until evenly browned and crispy.
• Dress the lettuce by tossing it in the wine vinegar, then pour over the fried bread cubes and any oil left in the pan. Add the peanuts and turn the mixture well in the bowl. Serve at once, while still warm.
• 1-2 rashers of crisply fried bacon can be chopped and sprinkled over the salad. Fry the bacon before the bread, and add with the peanuts.

WARM PEANUT VEGETABLE SALAD

Steps:

• Heat dressing in large nonstick skillet on medium heat; add vegetables.
• Stir fry for about 8- 10 minutes, vegetables should be somewhat cooked but still tender (to get vegetables at equal tenderness, add crunchier vegetables such as carrots, and broccoli first, then add the softer vegetables such as the zucchini a few minutes later).
• Add peanut butter and soy sauce; stir fry 2 minutes or until mixture is heated through.
• Serve over (or mixed in with) salad greens.