Best A Peanut Vinaigrette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BRUSSELS SPROUTS WITH PEANUT VINAIGRETTE



Brussels Sprouts With Peanut Vinaigrette image

This recipe came to The Times from Karen Van Guilder Little, an owner of Josephine, a restaurant in Nashville, along with her husband, the chef Andrew Little. These succulent brussels sprouts are served there and at her Thanksgiving table every year. "I started playing around with peanut butter - it's rich and salty like bacon - and it just clicked," Mr. Little said.

Provided by Julia Moskin

Categories     dinner, lunch, side dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 11

2 pounds brussels sprouts, trimmed, halved and rinsed in cold water
1/4 cup peanut oil
Salt
4 teaspoons champagne vinegar
2 teaspoons honey or maple syrup
2 tablespoons unsweetened peanut butter, creamy or chunky
Hot sauce or chile oil (optional)
1 large navel orange
3 tablespoons dried tart cherries or cranberries, plumped in warm water, drained and coarsely chopped
Crispy fried shallots, for garnish (optional)
Chopped fresh mint, for garnish (optional)

Steps:

  • Heat oven to 400 degrees and place a pan of hot water in the bottom, to help prevent the sprouts from becoming tough. Turn on convection if you have it.
  • Toss sprouts with peanut oil, sprinkle with salt, and spread out on one or two baking sheets. Roast 15 minutes. Stir and continue cooking 10 to 20 minutes more, until browned and crisp. Check sprouts every 5 minutes or so; if they are browning too fast, reduce heat by 25 degrees and turn off convection.
  • Meanwhile, make the dressing: In a bowl, whisk together vinegar and honey. Whisk in peanut butter until thick and creamy. Add water until consistency is like creamy salad dressing. Season to taste with hot sauce, if using.
  • When sprouts are tender and browned, remove from oven, transfer to a large bowl and sprinkle with salt. Add half the dressing and toss well.
  • Take orange and cut a thick slice off the bottom and the top to make flat surfaces. Rest bottom on a cutting board and use a small, sharp knife to carve off all the peel and pith, cutting from top to bottom and following the curve of the fruit. When all the orange flesh is exposed, cut out each segment by slicing along the white membranes. Gently loosen from the orange and set aside.
  • Add half the orange and half the cherries to bowl and toss. Taste. Adjust with more dressing, orange and cherries until flavors are balanced. Serve warm or at room temperature, topped with fried shallots or fresh mint, or both, if using.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 286 milligrams, Sugar 5 grams, TransFat 0 grams

KALE SALAD WITH PEANUT VINAIGRETTE



Kale Salad with Peanut Vinaigrette image

Provided by Valerie Bertinelli

Categories     side-dish

Time 45m

Yield 4 appetizers or 2 main courses

Number Of Ingredients 15

1/4 cup creamy natural peanut butter
1/4 cup rice wine vinegar
2 tablespoons honey
1/4 teaspoon toasted sesame oil
1/4 cup canola oil
Kosher salt
One 15-ounce can garbanzo beans, drained and rinsed under cold water
1 tablespoon extra-virgin olive oil
Kosher salt
1 cup shredded carrots
4 breakfast radishes, thinly sliced
1 bunch Tuscan kale, cut into 1-inch pieces (about 5 packed cups)
1 Persian cucumber, sliced into half-moons
1 red bell pepper, cut into bite-size pieces
1/4 cup lightly salted, dry-roasted peanuts

Steps:

  • For the peanut vinaigrette: Whisk together the peanut butter, vinegar, honey and sesame oil in a small bowl until smooth. Whisk in the canola oil and season with salt. Refrigerate in an airtight container until ready to serve.
  • For the kale salad: Preheat the oven to 375 degrees F. Line a baking sheet with paper towels.
  • Spread the garbanzo beans on the prepared baking sheet, rolling them lightly over the paper towels to remove excess liquid. Remove the paper towels, add the olive oil, and toss the garbanzos to coat. Bake until the garbanzos are deep golden brown and crispy, 25 minutes. Season immediately with salt. Let cool completely.
  • Combine the carrots, radishes, kale, cucumbers and peppers in a large bowl; season with salt. Dress the salad with about a third of the dressing; since the kale is such a sturdy green, it can be dressed an hour or two ahead. (Refrigerate the remaining dressing to use on other salads or as a marinade.) Just before serving, toss with the crispy garbanzo beans and roasted peanuts.

SPICY PEANUT GINGER VINAIGRETTE



Spicy Peanut Ginger Vinaigrette image

This macro-friendly spicy peanut ginger vinaigrette is so light and refreshing it is going to be your favorite sauce to put on salads or drizzle over grilled meat.

Provided by Lillie

Categories     Dressings and Sauces

Number Of Ingredients 8

1/4 cup rice vinegar ((60 g))
1/4 cup So delicious dairy-free plain coconut yogurt, or nonfat Greek yogurt ((60g))
2 TBS natural peanut butter ((30 g))
4 frozen ginger cubes, or 4 tsp minced ginger
2 TBS frozen garlic cube, or minced cloves
2 TBS sriracha ((30 g))
1 TBS pure maple syrup, or honey ((13 g ))
a squeeze of lime ((10 g))

Steps:

  • Whisk everything together! Enjoy over an Asian salad or drizzled over grilled chicken etc.

Nutrition Facts : ServingSize 30 g, Calories 39 kcal, Carbohydrate 3 g, Fat 2 g, Protein 1.4 g, Fiber 0.3 g

PINE NUT VINAIGRETTE



Pine Nut Vinaigrette image

Categories     Condiment/Spread     Sauce     Vegetarian     Quick & Easy     Salad Dressing     Vinegar     Lemon     Pine Nut     Vegan     Bon Appétit

Yield Makes about 1 1/3 cups

Number Of Ingredients 7

1/4 cup pine nuts
2/3 cup olive oil
1/4 cup balsamic vinegar or 2 tablespoons red wine vinegar
1/4 cup fresh lemon juice
3 tablespoons minced shallots (about 2)
1/2 teaspoon grated orange peel
Salt and pepper

Steps:

  • Preheat oven to 350°F. Place pine nuts on small cookie sheet. Toast until golden brown, stirring occasionally, about 12 minutes. Cool completely.
  • Combine oil, vinegar, lemon juice, shallot and orange peel in bowl. Season with salt and pepper. Stir in pine nuts. Transfer to cruet and seal. (Can be prepared up to 4 days ahead; refrigerate.) Serve at room temperature.

ASIAN PEANUT VINAIGRETTE



Asian Peanut Vinaigrette image

A nice light Asian inspired salad dressing or dipping sauce that goes well on a salad or as accompanining sauce for entrees and apps. You can adjust the heat according to your personal tastes. Start small with the pepper, and work your way up if you are not sure. You can interchange the lemon juice with lime or orange, depending on your taste and what you have on hand. As far as the fish sauce goes, its one of those things that on its own, not so good, but add it to something, and it really brings up the flavor. Enjoy.

Provided by chefschwantz

Categories     Salad Dressings

Time 10m

Yield 3/4 cup, 4 serving(s)

Number Of Ingredients 10

3 tablespoons lemon juice (may substitute lime or orange)
3 tablespoons seasoned rice vinegar
2 tablespoons fish sauce
1 tablespoon water
1 tablespoon dark sesame oil
1 tablespoon creamy peanut butter
1 tablespoon sugar
1 teaspoon ground ginger
1 teaspoon granulated garlic
red pepper flakes (to taste)

Steps:

  • Combine the wet and dry ingredients in a mixing bowl.
  • Wisk together until thoroughly mixed.
  • Use immedately or refrigerate for up to 7 days.

A PEANUT VINAIGRETTE



A Peanut Vinaigrette image

yummmm this very tasty. The original recipe (from everyday living) called for 3 table spoons of vegetable oil...but I used rice wine... and the pepper was suppose to be black pepper but I used red pepper flakes.. good and low fat

Provided by Roza Bockelman

Categories     Salad Dressings

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 tablespoons unsalted peanuts
1 lime, juice of
1 tablespoon soy sauce
2 tablespoons water
1/2 teaspoon toasted sesame oil
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons rice wine

Steps:

  • Combine all ingredients except rice wine in a blender and blend until smooth.
  • With machine running, slowly add wine until dressing is emulsified.

Nutrition Facts : Calories 79.3, Fat 5.5, SaturatedFat 0.9, Sodium 398.3, Carbohydrate 3.6, Fiber 0.6, Sugar 0.2, Protein 1.9

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #salads     #fruit     #asian     #easy     #salad-dressings     #nuts     #food-processor-blender     #dietary     #equipment     #small-appliance     #3-steps-or-less

You'll also love

Crock Pot Butternut Squash With Brown Sugar and Cinnamon_image Crock Pot Butternut Squash With Brown Sugar and Cinnamon

Cornflake Chocolate Chip Cookies_image Cornflake Chocolate Chip Cookies

Cheddar-Dill Bread_image Cheddar Dill Bread

grilled cheese and black forest ham_image Grilled cheese and black forest ham

Kona Inn Banana Bread_image Kona Inn Banana Bread

Whole Wheat and Honey Pizza Dough_image Whole Wheat and Honey Pizza Dough

Coffee-Dusted Pear Galette_image Coffee Dusted Pear Galette

Smoked Salmon Sliders with Garlic Aioli_image Smoked Salmon Sliders with Garlic Aioli

Simplest Grilled Shrimp_image Simplest Grilled Shrimp

GREEN BEANS WITH PECAN BROWN BUTTER_image GREEN BEANS WITH PECAN BROWN BUTTER

Apple Crisp Cheesecake_image Apple Crisp Cheesecake

SPICY ALMONDS_image SPICY ALMONDS

Hash brown and meatballs casserole Recipe - (4.6/5)_image Hash brown and meatballs casserole Recipe (4.6/5)

Glazed Carrots With Onions_image Glazed Carrots With Onions

Teriyaki Pork Rice Bowl_image Teriyaki Pork Rice Bowl

Couscous Salad_image Couscous Salad

Sweet Potato Fries with Chili Coconut Dip_image Sweet Potato Fries with Chili Coconut Dip

Black Bean Cigars_image Black Bean Cigars

Banana Cupcakes Recipe - (4.6/5)_image Banana Cupcakes Recipe (4.6/5)

Italian Pickled Eggplant Recipe_image Italian Pickled Eggplant Recipe

Peanut vinaigrette is a sauce that adds a unique flavor to salads, vegetables, and even roasted or grilled meats. It is made with peanut butter, vinegar, and other herbs and spices, and can be prepared in various ways. This sauce originated in Asian cuisines, particularly in Thai, Indonesian, and Vietnamese dishes, but has become increasingly popular worldwide because of its delicious taste and versatility.

Ingredients

The ingredients for peanut vinaigrette vary depending on the recipe's origin and complexity. The primary ingredient is peanut butter, which can be smooth or chunky. Other commonly used ingredients include rice vinegar, soy sauce, garlic, ginger, sesame oil, cilantro or parsley, salt and pepper, and honey or brown sugar for sweetness. Some recipes also use lime juice, red pepper flakes, or other chili sauces for added spiciness.

Preparation

The preparation process of peanut vinaigrette typically entails stirring or whisking together the dry ingredients, such as the spices and herbs, before adding the wet ingredients. The peanut butter should be slowly incorporated while continuously stirring until the sauce is smooth and thick. If the mixture is too thick, some water or broth can be mixed in to thin it out. Additionally, the amount of vinegar and sugar or honey can be adjusted based on your preference for sour or sweet flavors.

Variations

One variation of peanut vinaigrette is a dressing that is made for Thai salads, called "nam jim". It is comprised of peanut butter, fish sauce, and lime juice and can be used as a dipping sauce or dressing for cabbage or lettuce leaves. Another variation is "hoisin peanut vinaigrette", which includes hoisin sauce, rice vinegar, and soy sauce. Another variation is the inclusion of a peanut butter powder instead of traditional, spreadable peanut butter. This will still give the dish the traditional peanut flavor but is a better choice for those who are more calorie or fat conscious.
Conclusion
Peanut vinaigrette is a delicious and versatile sauce that can enhance the flavor of salads, vegetables, and meats. It is easy to prepare and can be customized by adding or altering ingredients based on personal preference or cuisine. With its unique and satisfying taste, it is no wonder that peanut vinaigrette has become a popular choice for culinary enthusiasts worldwide.
Peanut vinaigrette is a delicious and versatile dressing that can be used on salads, roasted vegetables, or as a dip for meats. It's packed full of flavor and is super easy to make. However, there are some tips and tricks you should keep in mind to ensure your peanut vinaigrette turns out perfectly every time. In this article, we'll be discussing valuable tips for creating a delicious peanut vinaigrette recipes.

Tip #1: Choose the right peanut butter

The peanut butter you use in your vinaigrette will greatly impact the final taste and texture. To ensure the best results, it's recommended that you use all-natural peanut butter, without any added sugar or oils. This type of peanut butter will have a more intense flavor and a smoother texture, which is perfect for making vinaigrettes. Avoid using commercial peanut butter, as it may contain preservatives or artificial flavors that can affect the final taste of your vinaigrette.

Tip #2: Balance your flavors

When making any type of vinaigrette, it's important to balance your flavors. Peanut vinaigrette is no exception. The key is to find the right ratio of sweet, salty, and tangy ingredients. For sweetness, you can use honey, maple syrup, or brown sugar. For saltiness, you can use soy sauce or tamari. And for tanginess, you can use rice vinegar, apple cider vinegar or lime juice. Start with small amounts of each ingredient and adjust to taste until you achieve the perfect balance of flavors.

Tip #3: Use high-quality oil

The type of oil you use in your vinaigrette will also affect the final taste and texture. It's best to use high-quality oil, such as olive oil or avocado oil, which are healthy and provide a smooth texture to your vinaigrette. Avoid using low-quality oils, such as vegetable oil, as they may contain unhealthy fats and additives that can affect the taste of your vinaigrette.

Tip #4: Add aromatics

To make your peanut vinaigrette even more flavorful, you can add aromatics such as garlic, ginger, and chili peppers. These ingredients will add depth and complexity to your vinaigrette and make it taste more vibrant. You can either mince the aromatics into small pieces or blend them into a paste and add them to the vinaigrette.

Tip #5: Blend your ingredients well

To ensure a smooth and consistent texture, it's important to blend all of your ingredients well. You can use a blender or a food processor to create a creamy and well-emulsified vinaigrette. It's also important to add the ingredients in the right order to ensure the best results. Start by blending the peanut butter with the aromatics and vinegar, then gradually add the oil while blending. Finally, add the sweetener and salt and blend until everything is well combined.

Tip #6: Store your vinaigrette properly

Peanut vinaigrette can be stored in the refrigerator for up to a week. It's best to store it in an airtight container to prevent it from drying out. Before serving, make sure to give the vinaigrette a good shake or whisk to re-emulsify the ingredients and ensure a smooth texture.

Conclusion

Making peanut vinaigrette is a great way to add flavor and nutrition to your meals. By following these valuable tips, you can make a delicious and well-balanced vinaigrette that will impress your taste buds. Remember to choose the right peanut butter, balance your flavors, use high-quality oil, add aromatics, blend your ingredients well, and store your vinaigrette properly to achieve the best results. Happy cooking!

Related Topics

Best Pink Sparkling Punch Recipes