BOILED PEANUT SALAD

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The boiled peanut is a culinary staple of Charleston. The creation of this delicacy is rooted deeply in the history of this great city. South Carolinians have been thoroughly enjoying the delicious snack of boiled peanuts for hundreds of years. A fun fact is that in 2006 South Carolina legislature declared the boiled peanut to be the official snack food of the state with unanimous consent. One of our favorite ways to incorporate the famous boiled peanuts into our menu is the Boiled Peanut Salad.

Our recipe is a delicious and refreshing summer salad sprinkled with corn, tomatoes, and of course peeled boiled peanuts. The servings presented below are enough to feed 8 to 10 people.

The ingredients you will need:
4 cups of raw peanuts.
2 cups of oven roasted tomatoes (chopped Divina brand is best.
1 cup of english peas.
3 cups of roasted corn chopped off the cob.
2 tbs. of chopped tarragon.
2 tbs. of chopped italian parsley.
2 tbs. chopped chive.
8 oz of Green Goddess dressing.
Kosher Salt and Black Pepper added to taste.

The way we prepare our salad is as follows and it is always a success.

  • Cook the raw peanuts in a pot of cold water. Cover the pot and boil for 2 1/2 to 3 hours.

  • Be cautious not to overcook the peanuts so taste them periodically. Once they are finished and slightly al dente strain the peanuts and place them in the refrigerator.

  • Once they are cooled, mix peanuts, the english peas, oven roasted tomatoes, and roasted corn, tarragon, italian parsley and chives in a large bowl.

  • The most important step is the addition of the buttermilk green goddess dressing. It is the perfect addition to the boiled peanut salad. To create this dressing mix the following ingredients in a food processor:

    • 2 cups of Dukes Mayonnaise

    • 1/3 cup of Sherry Vinegar

    • 1 tbs of Italian Parsley

    • 1 tbs of Tarragon

    • 1 tbs of Chive

    • 2 whole White Anchovy Filet

    • 1 tbs Garlic

    • Kosher Salt and Black Pepper to taste

  • Once that is all mixed, add in 1 cup of buttermilk and then 1 lemon juiced. This dressing will last for 2 weeks in the fridge so you can make it ahead of time!

In conclusion we have a summer recipe featuring traditional southern boiled peanuts in a modern way. Our catering service offers this as a side item to a catered dinner and as well as on the Salthouse to go menu! Pick this up and many other delicious dishes by Salthouse Catering for your next big event or dinner party!