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Seared Shishito and Mizuna Salad

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

equal parts shishito peppers (padrónes) and 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 oelek

2 tablespoons minced ginger

2 tablespoons chopped chives

1. 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.

2. Combine all the ingredients for the lemon chili dressing. (This will make more than enough for the salad and will keep in the fridge, so you can use it all week long.)

3. Toss the peppers with the mizuna and top with the dressing.

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