Kale and Radish Salad with Shishito Pepper Vinaigrette
Kale and Radish Salad with Shishito Pepper Vinaigrette
by Bell Market Chef Erika
MARKET Ingredients:
2 bunches dinosaur kale, washed, de-stemmed, and sliced into ribbons (@southernstarfarms_tx)
6 radishes, grated (@bouldinfoodforest)
1/2 bunch Mexican tarragon, finely chopped (@bouldinfoodforest)
6 shishito peppers (@bouldinfoodforest)
Other Ingredients:
2 cloves garlic, minced
2 inch knob of fresh ginger, minced
4 Tbl apple cider vinegar
1/2 cup olive oil
Pinch of salt
Pinch of smoked paprika
Directions:
Pre-heat a dry cast iron pan over high heat. Arrange shishito peppers in a single layer in the pan. Cook over high heat, tossing occasionally, until peppers are tender and blistering.
Let peppers cool slightly, then de-stem and roughly chop.
In a small bowl whisk together chopped peppers, minced garlic + ginger, vinegar, olive oil, salt, and smoked paprika. Set aside.
To a large bowl add sliced kale, grated radishes, and 1/2 bunch of chopped Mexican tarragon. Mix together. Add vinaigrette to veggies and mix thoroughly.
Let sit for 10 minutes to allow the flavors to meld together. Adjust seasonings and serve.
