Roasted Tomato, Corn and Boiled Peanut Salad
Ingredients
Roasted Tomatoes
- 5 ripe tomatoes, halved
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 5 cloves garlic, mashed
- 1½ shallots, minced
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh chives
- Salt and freshly ground black pepper, to taste
Salad
- 3 ears Certified SC Grown sweet corn
- 2 cups cooked, shelled boiled peanuts
- Olive oil
- Salt and black pepper
Herb Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 1 tablespoon tarragon vinegar
- 2 garlic cloves, minced
- 1 anchovy fillet, mashed into a paste (optional)
- 1 tablespoon chopped fresh chives
- Salt and black pepper, to taste
Garnish
- Chopped parsley
- Chopped chives
- Fresh tarragon
Instructions
Roast the Tomatoes
- In a large bowl, whisk together the olive oil, balsamic vinegar, garlic, shallots, basil, parsley, chives, salt, and pepper.
- Add the tomato halves and marinate overnight in the refrigerator.
- Preheat the oven to 200°F.
- Remove the tomatoes from the marinade, reserving the marinade for another use if desired.
- Arrange the tomatoes cut side up on a wire rack set over a baking sheet.
- Roast for 2½ to 3 hours, or until the tomatoes have shrunk to about one-quarter of their original size but are still soft.
Prepare the Corn
- Shuck the corn and remove the silk.
- Lightly coat the ears with olive oil and season with salt and pepper.
- Grill or broil until lightly charred on all sides.
- Cool slightly, then cut the kernels from the cobs.
Make the Dressing
- Whisk together the mayonnaise, sour cream, parsley, lemon juice, tarragon vinegar, garlic, anchovy paste (if using), and chives.
- Season with salt and pepper to taste.
Assemble the Salad
- Combine the roasted tomatoes, grilled corn, and boiled peanuts in a large serving bowl.
- Add just enough dressing to lightly coat the salad and gently toss.
- Taste and adjust the seasoning.
- Garnish with chopped parsley, chives, and tarragon, before serving.
