Farm Market Recipe of the Week: Shishito and Celery Salad


This week we are featuring organic produce from Dogwood Farms: Shishito sweet peppers, which can be occasionally spicy, and fresh picked celery. In addition, we are featuring olive oil from Patricia & Paul. I made a simple salad with them, a refreshing meal for lunch, or a starter for dinner.

Shishito Pepper and Celery Salad:

1 pint Shishito peppers
1 head celery
Canola Oil
1 white onion
1 lemon
Extra Virgin Olive Oil
Salt and Pepper
1 head frisee

Lightly toss Shishito peppers with canola oil and salt. Char over a charcoal grill. Slice onions, brush with oil and grill. Let cool. Finely dice peppers and onions. Slice celery. Mix together. Zest and squeeze lemon over ingredients. Drizzle with olive oil and season with salt and pepper. Cut frisee and mix in before serving.

Recipe by Chef Josh Falzone

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