Salad dressings made with egg whites are new to the Lowcountry, brought on by the health crazes of recent years. The peanuts and peppers in this one give it a Lowcountry flavor. Toss it over any sort of salad greens or over blanched asparagus or green beans.

Ingredients

  • 2 large egg whites
  • juice of 2 small lemons (¼ cup)
  • 1 teaspoon hot red pepper flakes
  • ¾ cup peanut oil or other lightly flavored oil
  • ½ cup dry-roasted, salted peanuts
  • salt and freshly ground black pepper to taste

Method

Beat the egg whites, lemon juice, red pepper, and oil together until the dressing is uniformly creamy. Chop the peanuts roughly but evenly in a food processor, working in a series of quick bursts so as not to render the nuts oily. Add the nuts to the dressing and mix in. Season with salt and pepper.

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