As the days are getting shorter, I’m kind of in a panic mode to get my summer bucket list out of the way. But that’s totally normal, right? Even as I’m writing this, I know I’ll never even out my tan lines in time for fall.
Fun fact: I go to the farmer’s market in Boston every week and each week they have something new and funky looking. Shishito peppers aren’t a new variety by any means, but I don’t cook them often because I only see them for so long. These small green peppers are fun to make since they can be prepared separately and consumed as a snack.
Another fun fact: These peppers are generally not spicy, but one out of ten peppers will surprise you and have you reaching for your closest glass of icy water. (That was also a warning for your taste buds.)
Open sesame!
Sesame Shishito Salad
By W.
Made for one
Peppers
1 ½ cup washed shishito peppers
1 garlic clove, chopped
1 teaspoon canola oil
¼ teaspoon sesame oil
Sesame seeds
Salt to taste
Noodle Assembly
1 portion of rice vermicelli
7 min. soft boiled egg
Micro greens
¼ teaspoon sesame oil
½ teaspoon evoo
Salt and pepper
Sesame seeds
In a hot pan over medium heat, throw in peppers. This will help dry and roast them so you don’t have to deal with hot bouncing oil later. Once they look dry and a little toasty, about 4-5 min., add in canola and sesame oil. Stir them around and add in the chopped garlic.
After about 5 more min. and once they’re browned to your liking, season with salt and sprinkle some sesame seeds on top. You can leave them on the stove to keep warm.
For the vermicelli, once it’s cooked you can drain them and run under cool water if you like the dish chilled. Place in a bowl and dress with oils and toss. Top off with micro greens and the egg. Salt and pepper the dish.
For the finale, scoop the peppers into the noodle salad.