Blistered Shishito Pepper Salad With Chive Vinaigrette Recipes

BLISTERED SHISHITO PEPPERS

Steps:

• Rinse and pat the peppers dry on a clean tea towel. Transfer the peppers to a medium bowl, drizzle in the oil, and toss until the peppers are evenly coated. Set aside.
• Preheat a medium skillet over medium heat until it's hot enough that a drop of water sizzles and evaporates quickly on contact. Add the peppers and let them cook, stirring every minute or so (not too often), until they are tender with charred spots, about 8 to 12 minutes.
• Transfer the peppers to a serving plate. Spritz with a lemon wedge, if desired. Sprinkle with salt, to taste (don't skimp). Serve with a little bowl on the side for the pepper stems.

BLISTERED SHISHITO-PEPPER SALAD WITH CHIVE VINAIGRETTE

Steps:

• Heat a skillet, preferably cast iron, over high. Add peppers and cook, stirring occasionally, until blistered in places but not soft, about 5 minutes. Transfer to a plate.
• In a bowl, whisk together lime juice, vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in oil, then chives. Arrange tomatoes, melon, cucumber, and peppers on a platter. Season with salt, drizzle evenly with vinaigrette, and sprinkle with mint; serve.

SPICY CORN AND SHISHITO SALAD

Steps:

• In a small bowl, whisk 2 tablespoons olive oil with the lime juice, cumin and 3/4 teaspoon salt. Stir in the red onion and garlic and set aside until ready to use. (Do this step first so the onions and garlic have time to mellow slightly in the dressing.)
• Place the corn kernels in a large bowl and set aside. In a medium (10-inch) sauté pan, heat the remaining 1 1/2 tablespoons olive oil over medium heat. Add the shishitos, jalapeño and a pinch of salt and cook, stirring occasionally, until the peppers are tender and beginning to brown, 4 to 6 minutes.
• Add the peppers and dressing to the bowl with the corn and toss well. Add the cheese, if using, and toss. Garnish with cilantro.

BLISTERED SHISHITO PEPPERS WITH OLIVE-AND-BASIL SALT

Steps:

• Preheat the oven to 250 degrees F.
• Place the olives and basil in the bowl of a food processor; process until finely chopped. Add the salt and pulse to combine. Spread the salt mixture on a baking sheet; place in the oven for 30 minutes, or until the mixture is quite dry. Remove and let cool, then break apart using your fingers.
• Place a large skillet over medium-high heat. Add the grapeseed oil and give it 1 minute to heat up. In batches, so as to not overcrowd the pan, fry the peppers until blistered on all sides, 2 or 3 minutes per side. With tongs or a slotted spoon, remove the peppers to a paper-towel-lined plate and immediately sprinkle with some of the flavored salt; use about 2 tablespoons of the salt mixture and reserve the rest in an airtight container in the refrigerator for a later use.

BLISTERED SHISHITO PEPPERS

Steps:

• In a large bowl, toss the peppers with the oil. Heat a large (12-inch) cast-iron skillet over high until a drop of water smokes on the surface, 2 to 3 minutes. (You may want to turn on your vent, too.)
• Add the peppers in a single layer and cook, without touching, until blistered underneath, 3 to 4 minutes. Flip and cook until blistered in spots, puffed, and tender, another 1 to 2 minutes. Season with flaky salt and serve right away.