Pepper Upper
Blistered Shishito Pepper Salad with Crispy Bacon, Blue Cheese, and Tangy Vinaigrette
25 minutes
Serves 4
SideAmericanGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Welcome to the salad renaissance. This American side is all about contrast: smoky shishito peppers, salty bacon, sharp blue cheese, and a punchy vinaigrette. You’ll learn how high-heat blistering cranks up pepper flavor faster than you can say Maillard reaction.
Ingredients
Yield
4
Instructions
- 01In a large skillet over medium heat, cook the diced bacon until crisp, about 7 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the pan.
- 02Increase the heat to high, add the shishito peppers to the bacon fat, and cook undisturbed for 2 to 3 minutes until blistered, then toss and cook another 2 minutes until most sides are charred. Season lightly with salt.
- 03Remove peppers from the skillet and let cool slightly before slicing each pepper in half on a bias.
- 04In a small bowl, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard until emulsified.
- 05In a large salad bowl, combine the arugula or mixed greens, sliced red onion, and halved shishito peppers.
- 06Drizzle the vinaigrette over the salad and toss gently to coat.
- 07Sprinkle the crumbled blue cheese and crispy bacon over the top. Serve immediately.
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