0 (0)

Categories: Appetizers, Salads

Salad of roasted peppers and ricotta salata

Salad of roasted peppers and ricotta salata
Genaro Molina / Los Angeles Times

Back in the old days, we're talking 10 or 15 years ago, this time of year was something special. As soon as the weather started to turn, we'd go down to the specialty produce guy and put in an order ... Read more

Total time: 30 minutes | Serves 4 to 6
Note: Ricotta salata is a moist, firm, tangy cheese. If you can't find it, use dabs of fresh goat cheese instead.
  • 4 red bell peppers, or a combination of red and yellow peppers, roasted, peeled and seeded
  • 6 green olives, pitted and cut into slivers
  • 1 1/2 teaspoons Sherry or red wine vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 2 anchovy filets, minced
  • 1 tablespoon olive oil
  • 2 ounces ricotta salata

Step 1Tear or cut the peppers into generous bite-sized pieces. Toss together the peppers and the olives in a mixing bowl.

Step 2Combine the vinegar, garlic, salt and anchovies in a small bowl and whisk to combine. Drizzle in the olive oil while continuing to whisk the mixture.

Step 3Pour the dressing over the peppers and toss to coat well. Turn the salad out onto a serving platter. Using a vegetable peeler, shave off long shards of the ricotta salata over top. Don't be stingy with the cheese. Serve immediately.

Each of 6 servings:
61 calories; 313 mg. sodium; 6 mg. cholesterol; 4 grams fat; 1 gram saturated fat; 4 grams carbohydrates; 2 grams protein; 1.15 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Tempura shishito peppers with sriracha salt
Champagne nuts
Chicken faux gras
Zucchini-eggplant-pepper timbales