Tuesday, August 18, 2015

Salad of Blistered Shishitos with Corn and Tomatoes

Here's a salad that makes the most of end of summer vegetables - sweet corn, peppers, and tomatoes, mixed up with the southwestern taste of cilantro (and a little kale thrown in for extra goodness).


1 tsp. extra virgin olive oil
1 cup whole shishito peppers, or other seasonal peppers - Anaheim, poblano, or red peppers, cut into         one half inch strips
several grinds of sea salt
1 tsp extra virgin olive oil
1/4 cup chopped sweet onion
1/2 tsp minced garlic
2 ears corn, kernels shaved off the ears
several grinds of sea salt
1/4 cup water
1/4 cup chopped cilantro
1/2 cup chopped and kneaded kale (or 1/2 cup chopped spinach)
1 cup chopped and seeded tomato
1 tsp extra virgin olive oil
1 Tbs. rice vinegar
2 Tbs. lime juice (or margarita mix)


Heat one teaspoon of the olive oil in a nonstick skillet. Pour the shishito peppers into the skillet and cook over medium high heat, stirring, until blistered on all sides. Season the peppers with sea salt and remove from the skillet, pouring into a medium size salad bowl. Heat another teaspoon of olive oil in the skillet. Add the onion, garlic and corn kernels. Heat for about 1 minute over medium high heat, until the corn begins to color. Season the corn with sea salt, then  add the water, cover the skillet, reduce the heat to medium low, and cook until the corn is tender, about 2 to 3 minutes. Add the corn to the peppers in the salad bowl. Add the cilantro, kale, and tomato to the salad bowl. Mix the remaining olive oil together with the rice vinegar and lime juice, then pour over the salad. Mix all the ingredients together and serve.

Serves 4

Stealthy Cooking Tip: Trying to add kale to your diet? Chopping the kale and kneading it makes it blend into the salad - and it does look an awful lot like cilantro! Who needs to know?

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