When I was faced with a bunch of Jimmy Nardello peppers this week in our CSA, I decided to pan-sear them and make them into a salad. Delish!
1 bunch of Jimmy Nardello peppers (approximately 6)
1/2 cantaloupe, peel and thinly sliced
1/2 C chopped flat-leaf parsley
freshly ground sea salt
freshly ground pepper
I did to the Nardellos what I normally do to padròns: pan-sear 'em. They took a little bit longer because they are bigger, but the process is exactly the same.
After the peppers were softened and blackened, I destemmed and deseeded them. Then I sliced them into strips lengthwise. Place them into a large mixing bowl with the sliced cantaloupe. Toss with olive oil, vinegar. Season with salt and pepper.
Chill in the fridge for at least 15 minutes to let the flavors meld. Toss in the parsley and serve.