Form: Chef Nicholas Romo, East Andrews Cafe, Atlanta. Yield: 4 servings. SALAD: 1 head frisee lettuce 5 cups arugula leaves 1 cup halved California seedless grapes 1 red onion, finely sliced and cured in red wine vinegar 1 cucumber, peeled and julienne cut 12 cherry tomatoes, halved 12 oz. smoked chicken, coarsely chopped PEANUT DRESSING: 1 Tbsp. peanut butter 2 Tbsp. rice wine vinegar 1 lime, pressed for its juice 1 Tbsp. Sriraacha (Thai chili pepper sauce) 1 cup soybean oil 1 Tbsp. honey ...
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