Boiled Peanut and Field Pea Salad
You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Steven Satterfield, Chef, Miller Union, Atlanta
The National Culinary Review, March 2015
½ cup blanched raw peanuts
3 T. peanut oil, divided
1 large ripe tomato
1 sweet bell pepper
1 cup field peas, blanched
1 cup shelled boiled peanuts
1 T. sherry vinegar
½ cup lemon ricotta
1 t. chopped fresh mint
1 t. chopped fresh basil
5 lbs. green peanuts, washed, picked over
3 gallons water
3 cups Diamond Crystal kosher salt
2 cups apple cider vinegar
1 cup lemon juice and zest from lemons
2 T. fine sea salt
13 cups whole milk
3 cups heavy cream
1. Toss blanched raw peanuts in 2 t. peanut oil. In 350ºF oven, roast for 15 minutes or until golden.
2. Adjust oven to broil. Lightly coat tomato and bell pepper with 1 t. peanut oil; place on roasting pan 4-5 inches below broiler. Turning occasionally with tongs to broil evenly, char tomato and pepper. Remove from heat; cool. Peel blistered skin of tomato and pepper over bowl to catch juices. Strain juice; set aside. Dice tomato and pepper. Add reserved juice to tomato/pepper mixture.
3. In small bowl, combine field peas and boiled peanuts. Add diced tomato/pepper mixture, sherry vinegar and remaining 2 T. peanut oil. Season lightly with salt.
4. Divide ricotta among four individual shallow bowls. Spread ricotta across center of each bowl; spoon salad ingredients over ricotta. Top each salad with toasted peanuts. Sprinkle with mint and basil.
For boiled peanuts:
In large stockpot with lid, combine peanuts, water, salt and vinegar. Bring to a simmer over high heat; cover. Reduce heat to medium-low; simmer for a minimum of 4 hours, or until peanuts are tender.
For lemon ricotta:
In glass bowl or measuring cup, combine lemon juice, zest and salt; stir to dissolve salt. Set aside. In 6-quart stainless steel pot, combine milk and cream. Turn heat to medium. Strain lemon juice mixture to remove zest; add to milk/cream mixture. When milk/lemon mixture starts to simmer, remove from heat. Allow to sit, undisturbed, in pot until temperature reaches 80ºF. Ladle mixture into cheesecloth-lined sieve over tall container. Allow cheese to drain until reaches desired consistency. Save some whey to stir in if cheese gets too firm.
ACF reserves the right to remove inappropriate comments.