Asian pear salad with peanut-lime dressing

Delight in the exotic flavors of Asian pear salad drizzled with zesty peanut-lime dressing for a perfect blend of sweet, tangy, and savory notes.

Ingredients:

• 1 Tbsp. unsalted butter
• 2 Tbsp. fresh orange juice
• 1 tsp. five-spice powder
• ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
• ½ tsp. sugar
• ½ cup unsalted dry-roasted peanuts
• ½ cup creamy peanut butter
• ½ cup grapeseed oil or vegetable oil
• ⅓ cup fresh lime juice (about 3 limes)
• 2 Tbsp. honey
• 1 Tbsp. plus 1 tsp. soy sauce
• 1 Tbsp. unseasoned rice vinegar
• Kosher salt
• 1 large head of cauliflower (about 2½ lb.)
• 1 large Asian pear, thinly sliced
• 2 cups arugula
• 1 cup (packed) cilantro leaves with tender stems

Instructions:

1. Heat a mixture of butter, orange juice, five-spice powder, salt, and sugar in a medium skillet over medium heat until melted. Cook peanuts in this mixture, stirring occasionally, until they turn darker and the liquid reduces to a glaze, for about 5 to 7 minutes. Transfer the peanuts to a plate and let them cool.
2. Preparation tip: You can make the peanuts in advance, up to 3 days ahead. Allow them to cool completely and store them in an airtight container at room temperature.
3. Combine peanut butter, oil, lime juice, honey, soy sauce, and vinegar in a large bowl. Whisk the ingredients together until the mixture is smooth. Season the dressing with salt to taste.
4. Slice the cauliflower into quarters, cutting through the stem and removing the core. Use a mandoline slicer or a sharp knife to thinly slice the cauliflower; chop any remaining florets coarsely. Mix the cauliflower, Asian pear, arugula, cilantro, and half of the peanuts with the dressing, ensuring everything is evenly coated.
5. Serve the salad on individual plates or on a platter, sprinkling the remaining peanuts on top before serving.

Summary:

• Calories: 2867 kcal
• Fat: 227 g
• Protein: 74 g
• Carbs: 183 g
• Potassium: 5418 mg
• Magnesium: 578 mg