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1 large shallot, thinly sliced into rings
1 tablespoon sugar
½ teaspoon kosher salt plus more
¼ cup banyuls vinegar or red wine vinegar
¼ cup peanut or vegetable oil
2 bunches broccoli (about 4 lb.), cut into 3–4” florets, halved
2 tablespoons olive oil
Freshly ground black pepper
¼ cup salted, dry-roasted peanuts, coarsely chopped
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1st Keep
 LaurenB82
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