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Salad of roasted peppers and ricotta salata

Time 30 minutes
Yields Serves 4 to 6
Salad of roasted peppers and ricotta salata
1

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

2

Combine 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.

3

Pour 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.

Ricotta salata is a moist, firm, tangy cheese. If you can’t find it, use dabs of fresh goat cheese instead.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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