From: Chef Randy Evans, Brennan's of Houston. Yield: 8-10 servings. 2 lb. Broccolini® (4 bunches) 2 lb. Stringless Sugar Snap® Peas 2 cups red bell pepper, julienne cut 1 cup frisee ½ cup scallions, sliced Citrus Vinaigrette (yields 2½ qt.): 4 oranges, zest and juice 3 lemons, zest and juice 2 limes, zest and juice 1 Tbsp. minced garlic ½ Tbsp. minced ginger ¼ bunch chopped cilantro ¼ cup toasted sesame seeds 2 cups seasoned rice wine vinegar 1 tsp. sugar 6 cups cottonseed ...
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