Frisée Salad

Frisée Salad


Makes: 6 servings


  • 1bag (16-ounce) frozen French-cut green beans

  • 1head frisée lettuce

  • 1⁄2cup roasted peanuts, for garnish


  • 1⁄2bunch green onions, chopped into 1⁄4-inch slices

  • 3tablespoons bottled minced garlic, McCormick®

  • 1tablespoon sliced ginger, KAME®

  • 1jalapeño, seeded and chopped into 1⁄2-inch pieces

  • 2tablespoons sesame oil, Sun Luck®

  • 1can (8.5-ounce) cream of coconut, Coco Lopez®

  • 1jar (18-ounce) smooth peanut butter

  • 1 to 2 cups warm water

  • 1⁄2cup chopped cilantro

  • 1⁄2jar (8.5-ounce) hoisin sauce, Sun Luck®

  • 1⁄4cup low-sodium soy sauce, Kikkoman®




For salad, thaw green beans in a colander and pat dry to remove excess water. Clean frisée and cut into bite-size pieces; set aside.

For dressing, in a food processor, combine the green onions, garlic, ginger, and jalapeño. Process until uniform. Add the oil and process briefly to form a paste.

Transfer paste to a large bowl. Whisk in cream of coconut. Add peanut butter and 1 cup warm water. Add the remaining water, 1 tablespoon or so at a time, if necessary to make dressing a smooth consistency. Whisk in cilantro, hoisin sauce, and soy sauce.

Add green beans and frisée to bowl with dressing; toss until nicely coated. Garnish with roasted peanuts.

Stuffed Tomatoes

Stuffed Tomatoes

Rib-Eye Salad