From: Chef Randy Evans, Brennan's of Houston. Yield: 8-10 servings.
2 lb. Broccolini® (4 bunches)
2 lb. Stringless Sugar Snap® Peas
2 cups red bell pepper, julienne cut
1 cup frisee
½ cup scallions, sliced
Citrus Vinaigrette (yields 2½ qt.):
4 oranges, zest and juice
3 lemons, zest and juice
2 limes, zest and juice
1 Tbsp. minced garlic
½ Tbsp. minced ginger
¼ bunch chopped cilantro
¼ cup toasted sesame seeds
2 cups seasoned rice wine vinegar
1 tsp. sugar
6 cups cottonseed oil or light-flavored vegetable oil
to taste, kosher salt and cracked black pepper
For vinaigrette: Combine all ingredients in a medium bowl and adjust seasoning. Refrigerate for at least two hours before use to let flavors marry. Slice Broccolini stalks into 2" pieces. Drop Broccolini and Stringless Sugar Snap Peas into boiling water for 2 minutes until bright green. Remove and immediatley place in ice water bath to cease cooking. Drain. Pat dry with paper towel and place in large bowl. Add red bell pepper and frisee. Refrigerate. When ready to serve, use a ladle and pour mixed vinaigrette over salad mixture slowly, tossing until completely seasoned.
