La Ferme Parthiot

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RED INGOT SALAD
AND PEANUTS

For
6 people

20 min
preparation time

50 min
cooking time

Ingredients :

  • 320 g of red ingots
  • 300 g salted peanuts
  • 1 green pepper
  • 1 pepper red
  • 1 bunch of chervil
  • 1 garlic
  • 1 onion
  • Thyme, bay leaf, cloves
  • Salt, pepper, Espelette pepper

1.

Beforehand: Rinse the red ingots in cold water and leave them to soak for 12 hours the day before.

2.

In a saucepan, add the water, the aromatic mixture, the red ingots and let it cook for 50 minutes. Remove from the heat and let it cool in the broth.

3.

Drain the ingots before setting them aside in a salad bowl.

4.

Deseed and dice the peppers, peel and chop the onions. Add the vegetables to the red ingots.

5.

Season the salad: Mix a tablespoon of cider vinegar and rapeseed oil, chervil, Espelette pepper, salt and pepper. Check the seasoning and leave to cool.

6.

Add the peanuts at the last moment.