Best 4 Blistered Shishito Pepper Salad With Chive Vinaigrette Recipes
**Blistered Shishito Pepper Salad with Chive Vinaigrette: A Culinary Symphony of Flavors and Textures**
Savor the delightful harmony of flavors and textures in this blistered shishito pepper salad, a vibrant dish that tantalizes the taste buds. Crisp, tender shishito peppers, blistered to perfection, take center stage, offering a subtle heat that dances on the palate. Dressed in a vibrant chive vinaigrette, the salad bursts with freshness and tangy notes, perfectly complementing the peppers' smoky flavor. A sprinkling of toasted sesame seeds adds a nutty crunch and visual appeal, while thinly sliced scallions contribute a delicate oniony zing. This salad is not only a feast for the senses but also a culinary exploration of contrasting elements, where the heat of the peppers meets the cooling freshness of the vinaigrette, creating a harmonious balance that leaves you craving more.
BLISTERED SHISHITO-PEPPER SALAD WITH CHIVE VINAIGRETTE
The mild Japanese peppers known as shishitos are most often vibrant green but can also be yellowish green or bright ruby red. Here, they're cooked over high heat, then paired with cool, sweet honeydew, crunchy cucumbers, juicy tomatoes, and fragrant mint.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Yield Serves 6 to 8
Number Of Ingredients 10
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.
BLISTERED SHISHITO PEPPERS WITH SPICY LEMON DIPPING SAUCE
Provided by Valerie Bertinelli
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a large cast-iron skillet over medium-high heat.
- Add the peppers to a large bowl, add the vegetable oil and 1/2 teaspoon salt and a few grinds of pepper and toss to combine. When the pan is very hot, but not smoking, add enough peppers to cover the base of the pan. It's important not to overcrowd the pan to ensure every pepper gets blistered. Let the peppers sit in the pan undisturbed until they start to blister in spots, 30 to 45 seconds. Toss and continue to cook the peppers, stirring frequently, until they are evenly blistered and slightly soft, about 3 minutes.
- Transfer the peppers to a plate and continue the process if you have any additional peppers.
- Serve warm with spicy lemon dipping sauce.
- Add the sour cream, mayonnaise, lemon juice, horseradish, whole grain mustard, ¼ teaspoon salt and ¼ teaspoon pepper to a small bowl then whisk to combine.
BLISTERED SHISHITO PEPPERS
This appetizer served in Japanese bars, American steakhouses and everywhere in between is finger food at its best. The charred, sweet peppers have a built-in handle, and they really don't need more than flaky salt for seasoning. That said, you could garnish further with lemon or lime zest, gomasio, bonito flakes, grated cheese, smoked paprika, sumac and so on. You can also cook Padrón peppers using the same method. They have a slightly different shape, but are similarly thin-skinned and mild. One warning, though: Each batch of shishito and Padrón peppers have a handful of surprisingly hot peppers that look identical to the tame ones, so proceed with caution.
Provided by Ali Slagle
Categories easy, quick, snack, vegetables, appetizer
Time 10m
Yield 4 appetizer servings
Number Of Ingredients 3
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.
SPICY CORN AND SHISHITO SALAD
In this recipe, shishito peppers are sliced, lightly sautéed, then tossed with raw summer corn and a cumin-lime vinaigrette for a summer salad that's crunchy, smoky and a little spicy. Traditionally used in Japanese and Korean cooking, shishitos are small, thin-skinned green peppers that have become increasingly popular in the United States. They are typically mild in flavor, but the occasional pepper packs a spicy punch. If you can't find them, use diced green bell peppers in their place. Finally, cilantro-averse cooks can substitute fresh mint.
Provided by Lidey Heuck
Categories brunch, dinner, lunch, weekday, salads and dressings, vegetables, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 11
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.
Tips:
- Choose the Right Shishito Peppers: Select small, tender shishito peppers that are about 2 to 3 inches long. Avoid peppers that have blemishes or bruises.
- Blister the Peppers Properly: To get the perfect blistered texture, heat your pan or grill over high heat. Add a little oil and then the peppers. Cook the peppers, shaking the pan or stirring occasionally, until they are blistered and slightly charred.
- Make a Flavorful Chive Vinaigrette: Combine chives, rice vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. Slowly whisk in olive oil until the dressing is emulsified.
- Serve the Salad Immediately: Blistered shishito peppers are best enjoyed hot or warm. Drizzle the chive vinaigrette over the peppers and serve immediately.
Conclusion:
This blistered shishito pepper salad with chive vinaigrette is a delightful and healthy dish that is perfect for any occasion. The blistered peppers add a smoky flavor, while the chive vinaigrette provides a bright and tangy dressing. This salad is sure to impress your friends and family. Enjoy this simple yet delicious recipe for a healthy and flavorful side dish or appetizer. Experiment with different vinaigrettes and toppings to create your own unique variations.
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