Currently viewing the tag: "shishito peppers"

Using a slightly leaner salmon is a good strategy for this dish as the leeks and escarole have enough fatty qualities already. The Japanese peppers mentioned are fushimi and/or shishito peppers, which are quite mild but have a pleasantly “green” flavor. Searing adds another dimension of flavor that enhances the whole dish. Add shavings of carrot to the leeks and escarole (see recipe) or cook using a roll-cut and plate on the side. You can make this recipe using roast or grilled chicken or pork chops as well, but in this case the escarole-leeks will bring the richness instead of the salmon.

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You can make this dressing with whatever peppers you wish, but avoid mixing colors or risk winding up with an unappetizing shade of blech. Also, if you use spicy peppers and this is a dressing for a salad, consider using some mild peppers in there to mitigate the heat. If you are making this as a condiment to drizzle onto a plate, go for it.

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