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Succotash
Farideh Sadeghin
103 ratings with an average rating of 4 out of 5 stars
103
35 minutes
Published Jan. 5, 2024
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In a preheated comal, skillet or griddle set over medium heat, toast and char the habanero for 6 to 8 minutes, flipping as needed, until skin is charred and chile completely softened. Remove from the heat. Using a fork and a knife, halve the chile, then remove the stem and scrape the seeds off. (If you use your hands, be sure to rinse with soap and water as habaneros are spicy.)
In the jar of a blender, add half the roasted chile plus the avocado, olive oil, lime juice, vinegar, sugar, salt, pepper and 2 tablespoons of water. Purée until completely smooth. Taste for spiciness level and salt and adjust to taste, adding the remaining habanero if desired.
To a large bowl, add the lettuce, and about ¾ of the cucumbers, radishes and orange supremes. Toss with about ¾ of the dressing until completely covered. Add the remaining cucumbers, radishes and orange supremes on top. Add more dressing as desired.
This salad was delicious. I followed the recipe very closely. I ended up using the whole habanero, because I didn't really notice it when I taste tested the dressing after putting the first half in. Used cara cara oranges and the color was gorgeous against the greens. I served the salad with some shrimp that I had poached with cumin and celery seed and then chilled - they paired wonderfully with all the other flavors. I will absolutely make this again, maybe even for a dinner party.
Due to the unpredictable nature of the habanero using one half of the pepper was still too much heat for our heat loving family. I tried moderating the heat with a cup of sour cream. It was edible but I dressed the salad lightly and threw away all left over salad and dressing. I’d start with 1/4 pepper the next time!
Excellent salad! Crunchy, creamy, spicy, refreshing, delicious. Might add a final squeeze of lime and salt. Would be great with shrimp. Ate with tortilla chips for dinner!
A little tangy , would use a little vinegar
Just made this salad, and I absolutely love it. I happened to have a large habanero, and my dressing was fairly spicy as a result. And it was a perfect balance of creamy, sweet, tangy, salty. Can’t wait to make this again.
Habaneros are mighty and hot! Agree completely that you need to go lightly and see how hot it gets.
Best in summer!! This is now a staple in our rotation for salad that time of year
Very yummy. We love spice but I used 1/2 habanero just in case. The quantity was massive though, even though I made 1/2 the recipe for 2 of us. Next time will cut it down further.
So fast and easy. My 13 yr old, who practically gags at the mention of avocado, liked it. I haven’t told her about the ingredients.
Should the charred skin be scraped off before blending the habanero?
I just made the dressing. It is really delicious and I can see lots of uses for it. Looking forward to using it with grilled vegetables in the summer.
Due to the unpredictable nature of the habanero using one half of the pepper was still too much heat for our heat loving family. I tried moderating the heat with a cup of sour cream. It was edible but I dressed the salad lightly and threw away all left over salad and dressing. I’d start with 1/4 pepper the next time!
Habaneros are mighty and hot! Agree completely that you need to go lightly and see how hot it gets.
Just made this salad, and I absolutely love it. I happened to have a large habanero, and my dressing was fairly spicy as a result. And it was a perfect balance of creamy, sweet, tangy, salty. Can’t wait to make this again.
This salad was delicious. I followed the recipe very closely. I ended up using the whole habanero, because I didn't really notice it when I taste tested the dressing after putting the first half in. Used cara cara oranges and the color was gorgeous against the greens. I served the salad with some shrimp that I had poached with cumin and celery seed and then chilled - they paired wonderfully with all the other flavors. I will absolutely make this again, maybe even for a dinner party.
Excellent salad! Crunchy, creamy, spicy, refreshing, delicious. Might add a final squeeze of lime and salt. Would be great with shrimp. Ate with tortilla chips for dinner!
A little tangy , would use a little vinegar
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