Citrus, Shishito Pepper and Sweet Potato Salad
Ingredients
For the vinaigrette
2 shallots
olive oil
1 Tbsp Harissa
1 Tbsp champagne vinegar
1/2 lemon, juiced
salt and pepper
For the tahini sauce
1/3 cup tahini
1 Tbsp white miso
1 Tbsp sesame oil
1/2 lemon, juiced
~4 Tbsp water
For the salad
2 sweet potatoes, cooked with coconut oil
20 shishito peppers, cooked with grape seed oil
1 lime, juiced
1 large orange, peeled and sliced
1 package of mustard greens
Instructions
1. Preheat the oven to 400°F.
2. Cut sweet potatoes into 1 inch pieces and toss with coconut oil and salt and pepper, bake for ~20 mins in the oven until desired texture.
3. In a skillet, add some grape seed oil, cook shishito peppers to desired texture. Toss with lime juice and salt and pepper.
4. In a skillet, add olive oil and diced shallots. Once translucent stir in harissa for a few minutes. Remove from heat and add in other vinaigrette ingredients.
5. On a large serving plate, add tahini sauce ingredients and stir.
6. Slice the orange, and place on plate along with shishito peppers, mustard greens, and top with vinaigrette.
Adopted by dish from Jessica Largey of Simone, Downtown Los Angeles Arts District
