Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Quick Peanut Vinaigrette 4.3 (9) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes about 3/4 cup This Asian-style dressing can also be used as a marinade for grilled shrimp, chicken, or pork, or as a tangy sauce for cold rice or soba noodles tossed with carrots, bean sprouts, and toasted peanuts. Ingredients 4 tablespoons unsalted peanuts Juice of 1 lime ¼ cup rice-wine vinegar 1 tablespoon soy sauce ½ teaspoon toasted sesame oil ¼ teaspoon salt ¼ teaspoon pepper 3 tablespoons vegetable oil Directions In a blender, puree peanuts, lime juice, vinegar, soy sauce, 2 tablespoons water, sesame oil, salt, and pepper until smooth, about 15 seconds. With the machine running, slowly add vegetable oil in a steady stream, and continue blending until dressing is emulsified and slightly thickened. Rate it Print