CHARRED PEPPERS WITH LEMON RICOTTA AND CUCUMBERS
Jason Glover
8
15 minutes
15 minutes
241
The fresh flavors of the charred peppers combined with the lemon ricotta and cucumbers makes this veggie salad a hit for the summer!
Ingredients
- ½ cup walnuts
- 6 tsp olive oil divided, plus more for drizzling
- 4 Italian fryer peppers or Anaheim chilies
- 1 ½ cups whole milk ricotta cheese
- 1 lemon
- Kosher salt
- 6 Persian cucumbers sliced on a deep diagonal
- 1 cup mint leaves, torn if large
- Freshly ground pepper
Tools
Directions
- Toast walnuts at 350°F for 8 to ten minutes, tossing halfway through. Cool, then crush into large pieces.
- Heat 2 tbs oil in a large skillet, over medium-high heat. Cook peppers, shaking pan and turning peppers occasionally, 6-8 minutes.
- Cool peppers and cut half lengthwise.
- Combine ricotta with 2 tbsp oil in a small bowl, finely grate lemon zest over mix well.
- Combine peppers, cucumbers, mint, and half of walnuts in a large bowl.
- Juice the reserved lemon into a bowl, drizzle 2 tbsp of oil, season with salt and toss to coat.
- Transfer mixture to a platter along with any juices on the bottom of the bowl. Dollop lemon ricotta over and top with remaining walnuts, drizzle more oil and season with black pepper.
