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.