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| Chicken Statay Salad with Mascarpone-Peanut Dressing |
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(serves four)
 Try squeezing blood orange juice over this dish while eating! Diakon radish, roughly chopped - 1 each Baby bok choy - 4 heads Lettuce, green leaf - 12 leaves Peanuts, dry roasted - ½ cup Pepper, fresh ground - to taste Kosher salt - to taste 8 Wooden Skewers soaked in water for 1 hour Marinade Limejuice, fresh - 1 lime Soy sauce - ¼ cup Garlic, minced - 1 clove Ginger, fresh, minced - 1 teaspoon Crushed red pepper flakes - ½ teaspoon Sugar - 1 teaspoon Scallions (green onions), whole, thinly sliced - 2 each Vinaigrette Seasoned rice vinegar - ½ tablespoon Limejuice, fresh - ½ lime Vegetable oil - 2 tablespoons Peanut Sauce Mascarpone, room temperature - ½ cup Peanut butter, room temperature - ¼ cup Warm water, as needed - 3 tablespoons Soy sauce - ½ tablespoon Skewer chicken strips onto wooden skewers and place into a baking dish. Mix together all marinade ingredients and pour over chicken. Marinade for ½ hour, turning frequently. Grill or broil till done, allow to sit for five minutes before serving. Tear lettuce into bite-sized pieces. Toss lettuce, whole baby bok choy, radish and peanuts with vinaigrette and arrange on center of plates. Lay two skewers of chicken satay over greens on each plate and drizzle with peanut sauce. Garnish with blood orange wedges. Buon Appetito! |
