"The dressing has a great kick to it, and it's creamy without having any dairy," says Marcus Samuelsson, chef and owner of Red Rooster Harlem in New York City. "Use the mix of greens as a base. Then add in any other produce at the market that looks great."

Serves 8

Ingredients

  • Kosher salt
  • 1/4 cup fresh lime juice (from about 2 limes)
  • 1/4 cup unsweetened coconut cream, stirred
  • 1 1/2 Tbsp. honey
  • 1 to 1 1/2 Tbsp. hot sauce
  • 1 tsp. Dijon mustard
  • 3 Tbsp. grapeseed oil
  • 1 Tbsp. extra-virgin olive oil
  • 1/2 pound green beans, trimmed and halved crosswise
  • 1 head romaine, trimmed and cut into bite-size pieces
  • 1 head Tuscan kale, ribs removed, leaves thinly sliced
  • 1/2 cup roasted, salted peanuts, roughly chopped, divided

    Directions

    Total time: 45 minutes

    Bring a large pot of salted water to a boil. Meanwhile, in a blender, combine lime juice, coconut cream, honey, hot sauce, mustard and 1/2 tsp. salt, and puree until smooth. With motor running, add grapeseed and olive oils in a slow, steady stream until emulsified. Season with more salt to taste.

    Add green beans to boiling water and cook until just tender, about 4 minutes. Drain and rinse until cool. Pat dry and transfer to a large bowl. Add romaine, kale, half of the peanuts and coconut-lime dressing and toss gently to combine. Transfer to a serving platter or bowl, scatter remaining peanuts on top and serve.
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