Ingredients
- Spicy Peanut Vinaigrette
- 3 tablespoons aged sherry vinegar
- 2 tablespoons soy sauce
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, chopped
- 2 tablespoons smooth peanut butter
- 1 teaspoon Asian hot chili oil
- 2 teaspoons honey
- 1 teaspoon toasted sesame oil
- 1/2 cup canola oil
- Salt and freshly ground black pepper
Salad:
- 2 heads radicchio, cut into quarters
- Canola oil
- Salt and freshly ground black pepper
- 2 heads endive, thinly sliced
- 1 bunch watercress
Directions
Chopped peanuts, for garnish
- Chopped chives, for garnish
- Chopped cilantro leaves, for garnish
For the vinaigrette:
Put the vinegar, soy sauce, ginger, garlic, peanut butter, chili oil, honey and sesame oil in a blender and blend until smooth. With the motor running, slowly add the canola oil until emulsified. If the vinaigrette is too thick, thin with a little warm water. Season, to taste, with salt and pepper.
For the salad:
Heat grill to high. Brush the radicchio with oil and season with salt and pepper, to taste. Grill until lightly golden brown. Arrange radicchio, endive and watercress on a platter and drizzle with the peanut vinaigrette. Garnish with peanuts, chives and cilantro.
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