Southern Solstice Salad
Blistered Shishito Peppers and Crumbled Cornbread in a Tangy Vinaigrette
30 minutes
Serves 4
SideAmericanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
This salad takes the soul of Southern comfort and gives it a summery twist by pairing smoky shishito peppers with sweet, crumbly cornbread. It's cold, crunchy, and a little bit unexpected, the side dish equivalent of an eccentric aunt at a family reunion.
Ingredients
Yield
4
Instructions
- 01Preheat a large cast iron skillet over medium-high heat until very hot.
- 02Add the shishito peppers (no oil yet), turning occasionally, and cook until blistered in spots and softened, about 6-8 minutes. Transfer to a cutting board and let cool.
- 03Once the peppers are cool enough to handle, cut off the stems and slice each pepper into 1/2-inch rings.
- 04In a large mixing bowl, combine the crumbled cornbread, sliced shishito peppers, scallions, and parsley.
- 05In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, and a pinch of kosher salt. Slowly drizzle in the olive oil while whisking until the dressing is emulsified.
- 06Pour the vinaigrette over the salad base. Season with the remaining kosher salt and black pepper. Gently toss to combine, being careful not to pulverize the cornbread.
- 07Transfer to a serving bowl and chill in the refrigerator for at least 15 minutes before serving to let the flavors mingle.
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