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Blistered Padrón Peppers with Tomato Salad 8 September, 2017 |

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  • 1 Basket padron peppers
  • 1 cup cherry tomatoes (mixed variety)
  • 1 Tbsp. vegetable oil
  • Flaky sea salt (such as Maldon)
  • 2 Tbsp. grated Parmesans
  • Olive oil to taste
  • ½ Lemon


Slice cherry tomatoes in half. Put in a bowl and toss with 1/4 tsp. salt. Set aside. 

Heat 1-tablespoon vegetable oil in a large cast iron skillet over high heat until just smoking. Add the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes. 

Transfer to a bowl, sprinkle with salt and toss to coat. 

Divide peppers among 4 salad plates, stacking to give some height to each dish. 

Divide tomatoes and sprinkle around peppers, finish with grated parmesan, a drizzle of olive oil, and a squeeze of lemon.

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