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Sides | |
| 8 ounces shishito peppers (you could sub italian, poblano or bell) 1 lime, halved 1 pound broccolini Olive oil, for drizzling Kosher salt and freshly ground black pepper 1/2 cup peeled hazelnuts, toasted 1/2 cup frozen peas, thawed 1 cup fresh cilantro, roughly chopped, plus additional for garnish 1 tablespoon white balsamic vinegar 1 red jalapeno, sliced into rings Flaky salt, for sprinkling | |
| Preheat a cast-iron griddle or skillet over medium-high heat until hot. Add the shishito peppers and cook, flipping as needed, until blistered and browned, about 5 minutes. Meanwhile, add the lime cut-side down and cook until charred. In a bowl, toss the broccolini with a drizzle of olive oil and a sprinkle of kosher salt and pepper. Add the broccolini to the griddle and cook until charred and the stems are fork-tender, about 7 minutes. Meanwhile, reserve a handful of the peppers for serving, and remove the stems from the remaining peppers. To the carafe of a food processor, add the stemmed peppers, hazelnuts, peas, cilantro and white balsamic vinegar, and season with salt and pepper. Pulse until coarse, then, with the food processor running, slowly add 1/2 cup olive oil and blend until smooth. Taste and adjust the seasoning. To serve, spread the romesco sauce in a shallow bowl or platter. Top with the charred vegetables, sliced jalapenos and a drizzle of olive oil. Sprinkle with the flaky salt and a handful of cilantro leaves. Squeeze the charred lime over the top just before serving. | |
Unrated | |
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