Asparagus Salad with Makrut-Lime Curry and Peanuts
This salad is a tribute to Carmellini’s former boss, Gray Kunz. The combo of makrut lime leaf and curry powder in the sauce is “classic Kunz circa the mid-’90s,” when they cooked together at Lespinasse in Manhattan. The tangy sauce is also terrific with soft-shell crabs or steamed white fish. Slideshow: More Salad RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook
The makrut-curry sauce can be refrigerated overnight.
Makrut lime leaves are the fragrant leaves of makrut limes, a fruit native to Indonesia, Thailand and other parts of Southeast Asia. They are available at Southeast Asian and some Asian markets and online at importfood.com.
Fruity, minerally northern Italian white.