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Author Notes: ...with a few friends. My original idea of serving this in a poblano boat capsized. But the pairing of flavors led me to a fresh salad on a bed of greens. With plenty of avocado, this salad does not need olive oil, but feel free to add a little if you would prefer. —Sagegreen
- 2 poblano peppers, roasted
- bed of tender greens such as water spinach or baby spinach
- sections from 2 pink grapefruit with all their juice
- 2 Haas avocados, diced
- 1 ounce pickled jalapeno and sweet onion, or fresh minced
- 4 leaves of lemon verbena, chiffonade
- 2 ounces pan roasted pistachios or Pepitas, if you need this to be nut-free
- juice of 1 fresh lime
- pinch of Aleppo pepper
- pinch of Maldon salt flakes or pink Himalayan salt
- Oven roast the poblano peppers at 375 degrees; check after 15 minutes or so and turn. When blistered all around, remove and place in a brown bag or plastic wrap. Then remove the skins. Cut and wipe out the seeds and membranes. Slice the poblano into inch long slivers. I love the color the oven method gives you, but you could use whatever method you like.
- Plate a bed of greens. Arrange the poblano slivers, pink grapefruit sections and avocado on top. Add some diced pickled jalapeno and sweet onions (see my quick and easy recipe) http://www.food52.com/recipes/13497_pickled_hot_sweet_chili_peppers_and_onions or just use fresh ones. Add a chiffonade of lemon vebena. Top with freshly pan roasted pistachios or Pepitas, some Aleppo pepper and Maldon salt. Squeeze the juice of a lime to finish. Gently toss so the flavors cross pollinate.
- This recipe was entered in the contest for Your Best Citrus Recipe
- This recipe was entered in the contest for Your Best Chili Pepper Recipe