F&W Best New Chefs 2017 Sara Kramer and Sarah Hymanson, of Kismet in Los Angeles, grill all kinds of peppers before tossing them in this delicious and compelling salad that includes grapes, cucumbers, purslane and a lemon and Urfa pepper dressing. Slideshow: More Pepper Recipes 

Sara Kramer
Sarah Hymanson
July 2017

Gallery

Abby Hocking / Food & Wine

Recipe Summary

total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light a grill and oil the grate. Toss the poblano, Cubanelle and sweet peppers with 1 tablespoon of the olive oil and season generously with salt. Grill over moderately high heat, turning occasionally, until the peppers are crisp-tender, about 4 to 8 minutes, depending on the pepper size. Let cool completely.

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  • Meanwhile, in a large bowl, whisk the remaining 1/4 cup of olive oil with the lemon zest, lemon juice, garlic, Urfa biber and thyme. Season with salt.

  • Cut the cooled peppers into bite-size pieces. Add to the dressing along with the cucumbers, grapes and purslane. Season with salt and toss well. Transfer to plates and serve.

Notes

Urfa biber, also known as Urfa pepper, is a Turkish chile that’s distinctive for its dark-burgundy color, irregularly sized flakes and intriguing salty-sweet-smoky-sour flavor. Look for it on amazon.com.

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