Blistered Shishito Peppers with Carrot-Ginger Dressing
By Sarah Entwistle, @supperbysarah_
Images
Serves
4-6
Ingredients
Blistered Shishito peppers paired with a creamy carrot-ginger dressing bring all the fresh, vibrant flavors of a Japanese takeout salad—minus the takeout. Native to Japan, these mild peppers (with the occasional spicy surprise!) are quick to roast and full of flavor. The zesty, addictive dressing is the real star—make extra for drizzling on everything all week. Serve the peppers as-is, or bulk up the dish with romaine and avocado for a more substantial salad. A final sprinkle of togarashi adds a citrusy, spicy kick that ties it all together.
Servings: 4 to 6
Special Equipment:
Blender or food processor
Squeeze bottle (optional)
2 medium carrots
2-inch piece ginger
2 garlic cloves
1 tablespoon rice vinegar
1 tablespoon white miso
1 tablespoon soy sauce
1 lime
2 tablespoons kewpie mayo
1 tablespoon sesame oil
1 container microgreens
1 teaspoon togarashi (optional)
Servings: 4 to 6
Special Equipment:
Blender or food processor
Squeeze bottle (optional)
Ingredients:
1 bag Shishito peppers2 medium carrots
2-inch piece ginger
2 garlic cloves
1 tablespoon rice vinegar
1 tablespoon white miso
1 tablespoon soy sauce
1 lime
2 tablespoons kewpie mayo
1 tablespoon sesame oil
1 container microgreens
1 teaspoon togarashi (optional)
Procedure
Method:
- Prepare the ingredients Preheat the oven to 450 degrees Fahrenheit. Wash and dry the fresh produce. Remove the ends from the carrots; peel and thinly slice into rounds. Peel and roughly chop the ginger. Remove the skin from the garlic cloves. Halve and juice the lime.
- Make the dressing In a blender or food processor, add the sliced carrots, chopped ginger, garlic cloves, miso, vinegar, soy sauce, sesame oil, lime juice, 1/2 cup of water, and a big pinch of salt. Blend on high speed for about 1 to 2 minutes, until the solids are chopped and the mixture is slightly pureed. Add the mayonnaise and blend on a low speed until smooth and creamy. Taste then season with salt and pepper, if desired. If available, transfer to a squeeze bottle. Store in the refrigerator until ready to use.
- Blister the peppers Meanwhile, spread the peppers in an even layer on a parchment-lined sheet pan. Toss with olive oil and season with salt, pepper, and Togarashi (if using). Cook in the oven for about 6 to 7 minutes, or until lightly charred. Remove from the oven and let cool.
- Finish and serve Toss the blistered peppers with the carrot-ginger dressing in a large bowl. Taste then season if desired. Top the finished peppers with a handful of microgreens and another drizzle of dressing. Garnish with a sprinkle of Togarashi, if using.
Blistered Shishito Peppers with Carrot-Ginger Dressing
By Sarah Entwistle, @supperbysarah_
Serves
4-6
Ingredients
Blistered Shishito peppers paired with a creamy carrot-ginger dressing bring all the fresh, vibrant flavors of a Japanese takeout salad—minus the takeout. Native to Japan, these mild peppers (with the occasional spicy surprise!) are quick to roast and full of flavor. The zesty, addictive dressing is the real star—make extra for drizzling on everything all week. Serve the peppers as-is, or bulk up the dish with romaine and avocado for a more substantial salad. A final sprinkle of togarashi adds a citrusy, spicy kick that ties it all together.
Servings: 4 to 6
Special Equipment:
Blender or food processor
Squeeze bottle (optional)
2 medium carrots
2-inch piece ginger
2 garlic cloves
1 tablespoon rice vinegar
1 tablespoon white miso
1 tablespoon soy sauce
1 lime
2 tablespoons kewpie mayo
1 tablespoon sesame oil
1 container microgreens
1 teaspoon togarashi (optional)
Servings: 4 to 6
Special Equipment:
Blender or food processor
Squeeze bottle (optional)
Ingredients:
1 bag Shishito peppers2 medium carrots
2-inch piece ginger
2 garlic cloves
1 tablespoon rice vinegar
1 tablespoon white miso
1 tablespoon soy sauce
1 lime
2 tablespoons kewpie mayo
1 tablespoon sesame oil
1 container microgreens
1 teaspoon togarashi (optional)
Procedure
Method:
- Prepare the ingredients Preheat the oven to 450 degrees Fahrenheit. Wash and dry the fresh produce. Remove the ends from the carrots; peel and thinly slice into rounds. Peel and roughly chop the ginger. Remove the skin from the garlic cloves. Halve and juice the lime.
- Make the dressing In a blender or food processor, add the sliced carrots, chopped ginger, garlic cloves, miso, vinegar, soy sauce, sesame oil, lime juice, 1/2 cup of water, and a big pinch of salt. Blend on high speed for about 1 to 2 minutes, until the solids are chopped and the mixture is slightly pureed. Add the mayonnaise and blend on a low speed until smooth and creamy. Taste then season with salt and pepper, if desired. If available, transfer to a squeeze bottle. Store in the refrigerator until ready to use.
- Blister the peppers Meanwhile, spread the peppers in an even layer on a parchment-lined sheet pan. Toss with olive oil and season with salt, pepper, and Togarashi (if using). Cook in the oven for about 6 to 7 minutes, or until lightly charred. Remove from the oven and let cool.
- Finish and serve Toss the blistered peppers with the carrot-ginger dressing in a large bowl. Taste then season if desired. Top the finished peppers with a handful of microgreens and another drizzle of dressing. Garnish with a sprinkle of Togarashi, if using.