caesar shishito peppers with smoky breadcrumbs
TOTAL TIME: 30 minutes
SERVES: 2
Protein
2 anchovies
Milk & Dairy
1/2 cup grated parm
Pantry
3 tbsp olive oil
1 tsp dijon
1/2 cup mayo
1/2 cup panko crumbs
1 tbsp smoked paprika
Produce
1 clove garlic
1/2 lemon
1 bag shishito peppers (around 15-20)
Make your dressing. To a small bowl, add 2 anchovies, 1 clove minced garlic and a pinch of salt. Using a fork, mash together until it turns into a paste and the anchovies are fully broken up. Add a few cracks of black pepper, 1 tsp dijon, juice of 1/2 lemon, 1/2 cup mayo and mix well. Add more salt and lemon juice to your liking. You want it fairly tart to balance out the peppers. Set aside.
Cook your breadcrumbs. To a small pan over medium heat, add 1 tbsp olive oil, 1/2 cup panko crumbs, a pinch of salt and 1 tbsp smoked paprika. Cook, stirring frequently, until the breadcrumbs turn a dark golden brown. Remove from heat and set aside.
Cook your shishito peppers. Wash and thoroughly dry your peppers. You want absolutely no water to avoid oil spattering when you cook them.
To a large pan over medium high heat, add 1 tbsp oil. Once really hot (give it at least 2-3 minutes to warm up), add shishito peppers and mix to coat in oil. Sprinkle with a good pinch of salt and stir every minute until charred on most sides. Don't cook for longer than 5-6 minutes so the peppers don't get soggy. If they're not charring within the first couple minutes, turn the heat up a bit.
Plate. To your serving dish, layer your dressing, top with cooked peppers, grated parmesan and then bread crumbs. Serve immediately.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!