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 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.