Fresh Chive Vinaigrette Recipes

BLISTERED SHISHITO-PEPPER SALAD WITH CHIVE VINAIGRETTE

Blistered Shishito-Pepper Salad with Chive Vinaigrette image

The mild Japanese peppers known as shishitos are most often vibrant green but can also be yellowish green or bright ruby red. Here, they're cooked over high heat, then paired with cool, sweet honeydew, crunchy cucumbers, juicy tomatoes, and fragrant mint.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 25m

Yield Serves 6 to 8

Number Of Ingredients 10

Ingredients

3 ounces shishito peppers (1 1/4 cups), stemmed and halved lengthwise
2 tablespoons fresh lime juice
1 tablespoon rice-wine vinegar
Kosher salt and freshly ground black pepper
2 tablespoons safflower oil
3 tablespoons chopped chives
1 pound small tomatoes, such as zebra, halved or quartered into bite-size pieces (3 cups)
1 piece (1 pound) melon, such as honeydew or cantaloupe, peeled and cut into bite-size pieces (2 cups)
1/2 English cucumber or 3 mini cucumbers, thinly sliced into rounds (2 cups)
1/4 cup fresh mint leaves, sliced if large

Steps:

Heat a skillet, preferably cast iron, over high. Add peppers and cook, stirring occasionally, until blistered in places but not soft, about 5 minutes. Transfer to a plate.
In a bowl, whisk together lime juice, vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in oil, then chives. Arrange tomatoes, melon, cucumber, and peppers on a platter. Season with salt, drizzle evenly with vinaigrette, and sprinkle with mint; serve.

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