Sweet late-summer pepper varieties in Wilmington are at our local farmers markets in abundance. This salad uses shishito, Jimmy Nardello and Corbaci peppers along with a diverse blend of CraftGrown Farm’s microgreens. We finished this salad with toasted benne seeds, finely shredded carrots and shaved radish. Make sure to dress the carrots and radish more than the delicate microgreens.
Microgreen Salad with Charred Sweet Peppers
Sweet late-summer pepper varieties in Wilmington are at our local farmers markets in abundance. This salad uses shishito, Jimmy Nardello and Corbaci peppers along with a diverse blend of CraftGrown Farm’s microgreens.
Ingredients
Charred lime and coconut vinaigrette
- 3 limes cut limes in half, char the cut sides and juice
- 3 tablespoons rice vinegar
- 2 tablespoon honey (substitute maple syrup for vegan)
- 3 tablespoons coconut milk
- 1 tablespoon finely minced jalapeño
- 1 tablespoon finely minced chives
- ½ cup neutral oil such as avocado oil
- Pinch of sea salt to taste
Salad
- 2-3 –3 Jimmy Nardello peppers (charred/blistered with a torch and cut into 1-inch sections)
- 2-3 Corbaci peppers (charred/blistered with a torch and cut into 1-inch sections)
- 8-10 shishito peppers (charred/blistered with a torch and cut into 1-inch sections)
- 1 orange, segmented
- ½ cup finely shredded carrots
- ½ cup finely shaved radishes
- 8-12 ounces microgreens
- ½ cup fresh basil leaves
- 2 tablespoons benne or sesame seeds, toasted
Instructions
- Mix all of the ingredients together with a whisk and season.
- To plate: In a salad bowl, mix the peppers, carrots, orange segments and radish with a tablespoon of the dressing. Season with sea salt and coat all ingredients with the dressing. In a separate bowl, add the microgreens and basil. Dress lightly and season with sea salt. Build the salad on top of a light pool of the dressing. Finish with toasted benne seeds.
Notes
Photo by Kiersten Criscitiello
This recipe accompanied a story about CraftGrown Farm in the Fall 2023 issue.
