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Tomato and Boiled Peanut Salad with Sherry Vinaigrette

Tomato and Boiled Peanut Salad with Sherry Vinaigrette

Serves: 4

Hands On Time: 

Total Time: 


Sherry Vinaigrette
3 tablespoons sherry vinegar
1 small shallot, minced
1 tablespoon honey
1 tablespoon Dijon mustard
2/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups shelled boiled peanuts, rinsed if canned
2 cups grape tomatoes, halved
2 cups cooked black-eyed peas or lady peas
8 radishes, thinly sliced
1 (0.75-ounce) package fresh chives, cut into 1-inch pieces
Kosher salt and freshly ground black pepper


To make the dressing: In a medium bowl, whisk together the vinegar, shallot, honey and Dijon. Slowly drizzle in the olive oil until emulsified, then season to taste with salt and pepper.
To make the salad: In a large bowl, combine the peanuts, tomatoes, black-eyed peas, radishes and chives. Add half of the dressing, season to taste with salt and pepper, then toss to combine. Add more dressing if desired. Serve.

About the recipe

Boiling peanuts in their shells brings out the legumes’ natural starchiness and creaminess while tempering the peanuts’ normally assertive flavor. You can boil your own peanuts; however, the produce section of many supermarkets carries pre-boiled peanuts in their shells. These are a great time saver. If you use canned boiled peanuts, rinse them to remove any undesirable flavors the liquid may have imparted.

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