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Seared Shishito and Mizuna Salad

This delicious seaweed-salad like side—care of Kitchen Mouse in LA—is perfectly tangy.

Shishito peppers (or padrones)

Red Mizuna (arugula or frisée are good alternatives if you can’t find mizuna)

Dash of olive oil

Pinch of salt

for the lemon chili dressing:

2 cups lemon juice

1 cup olive oil

4 teaspoons salt

2 tablespoons sambal

2 tablespoons ginger, minced

2 tablespoons chives, chopped

Cut the tops off your peppers and sear them in a super hot pan with just a bit of olive oil and a good pinch of salt. Toss with mizuna, and top with Lemon Chili Dressing.

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