Frisee and Arugula Salad with Fresh Grapes, Red Onions, Tomato, Cucumber and Peanut Dressing

RH Staff

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
1⁄2 cup cilantro
to taste, salt
For salad: Combine all salad ingredients and toss gently in peanut dressing. Serve immediately.

For peanut dressing: Blend dressing ingredients together. Add water as needed to obtain desired consistency.

CALIFORNIA TABLE GRAPE COMMISSION