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Photo: Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
Active Time:30 minsTotal Time:40 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:40 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsPeanut Vinaigrette2tablespoonscane vinegarorwhite balsamic vinegar1tablespoonlime juice1clovegarlic, crushed and peeled1teaspoongrated fresh ginger¼smallshallot, sliced1tablespoonturbinado sugar1teaspoonfish sauceorcrawfish powder½teaspoonsalt¼teaspooncrushed red pepper¼cupunsalted roasted peanuts¼cupwater, plus more if needed⅓cupextra-virgin olive oilSalad1cupthinly sliced cucumber1 ¾teaspoonssalt, divided1 ¾teaspoonsgranulated sugar, divided1pintcherry tomatoes, halved1cupthinly sliced red onion1 ¼poundscollard greensorkale, stemmed and chopped (8 cups)4hard-boiled eggs, crumbled1avocado, cubed½cupunsalted roasted peanuts, crushed
Cook Mode(Keep screen awake)
Ingredients
Peanut Vinaigrette
2tablespoonscane vinegarorwhite balsamic vinegar
1tablespoonlime juice
1clovegarlic, crushed and peeled
1teaspoongrated fresh ginger
¼smallshallot, sliced
1tablespoonturbinado sugar
1teaspoonfish sauceorcrawfish powder
½teaspoonsalt
¼teaspooncrushed red pepper
¼cupunsalted roasted peanuts
¼cupwater, plus more if needed
⅓cupextra-virgin olive oil
Salad
1cupthinly sliced cucumber
1 ¾teaspoonssalt, divided
1 ¾teaspoonsgranulated sugar, divided
1pintcherry tomatoes, halved
1cupthinly sliced red onion
1 ¼poundscollard greensorkale, stemmed and chopped (8 cups)
4hard-boiled eggs, crumbled
1avocado, cubed
½cupunsalted roasted peanuts, crushed
DirectionsTo prepare vinaigrette:Combine vinegar, lime juice, garlic, ginger, shallot, turbinado, fish sauce (or crawfish powder), 1/2 teaspoon salt and crushed red pepper in a blender. Blend until smooth. Add 1/4 cup peanuts and water. Blend until smooth. If necessary, add more water to make the mixture move. With the motor running, slowly drizzle in oil until emulsified.To prepare salad:Place cucumber in a fine-mesh sieve set over a bowl and sprinkle with 1 1/2 teaspoons each salt and granulated sugar; toss to coat. Let stand for 15 minutes. Rinse and drain on a paper towel. Place tomatoes in a medium bowl and sprinkle with the remaining 1/4 teaspoon each salt and sugar. Place onion in a small bowl and cover with water. Drain and repeat 3 times. Drain on a paper towel.Place greens in a large bowl. Add the vinaigrette and massage it into the greens until softened. Add the cucumber, tomatoes and onion and toss to coat. Serve topped with eggs, avocado and crushed peanuts.To make aheadRefrigerate vinaigrette (Step 1) for up to 2 days.Originally appeared: EatingWell Magazine, April 2022
Directions
To prepare vinaigrette:Combine vinegar, lime juice, garlic, ginger, shallot, turbinado, fish sauce (or crawfish powder), 1/2 teaspoon salt and crushed red pepper in a blender. Blend until smooth. Add 1/4 cup peanuts and water. Blend until smooth. If necessary, add more water to make the mixture move. With the motor running, slowly drizzle in oil until emulsified.To prepare salad:Place cucumber in a fine-mesh sieve set over a bowl and sprinkle with 1 1/2 teaspoons each salt and granulated sugar; toss to coat. Let stand for 15 minutes. Rinse and drain on a paper towel. Place tomatoes in a medium bowl and sprinkle with the remaining 1/4 teaspoon each salt and sugar. Place onion in a small bowl and cover with water. Drain and repeat 3 times. Drain on a paper towel.Place greens in a large bowl. Add the vinaigrette and massage it into the greens until softened. Add the cucumber, tomatoes and onion and toss to coat. Serve topped with eggs, avocado and crushed peanuts.To make aheadRefrigerate vinaigrette (Step 1) for up to 2 days.
To prepare vinaigrette:Combine vinegar, lime juice, garlic, ginger, shallot, turbinado, fish sauce (or crawfish powder), 1/2 teaspoon salt and crushed red pepper in a blender. Blend until smooth. Add 1/4 cup peanuts and water. Blend until smooth. If necessary, add more water to make the mixture move. With the motor running, slowly drizzle in oil until emulsified.
To prepare salad:Place cucumber in a fine-mesh sieve set over a bowl and sprinkle with 1 1/2 teaspoons each salt and granulated sugar; toss to coat. Let stand for 15 minutes. Rinse and drain on a paper towel. Place tomatoes in a medium bowl and sprinkle with the remaining 1/4 teaspoon each salt and sugar. Place onion in a small bowl and cover with water. Drain and repeat 3 times. Drain on a paper towel.
Place greens in a large bowl. Add the vinaigrette and massage it into the greens until softened. Add the cucumber, tomatoes and onion and toss to coat. Serve topped with eggs, avocado and crushed peanuts.
To make ahead
Refrigerate vinaigrette (Step 1) for up to 2 days.
Originally appeared: EatingWell Magazine, April 2022
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Nutrition Facts(per serving)565Calories46gFat26gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
