Name: CHARRED PEPPERS WITH LEMON RICOTTA AND CUCUMBERS
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
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; Baking sheet; Large skillet; Mixing bowls; Cutting board; Knife

CHARRED PEPPERS WITH LEMON RICOTTA AND CUCUMBERS

The fresh flavors of the charred peppers combined with the lemon ricotta and cucumbers makes this veggie salad a hit for the summer!

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Servings

Prep Time

15 minutes

Cook Time

15 minutes

Calories

241

Author

Jason Glover

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

Baking sheet
Large skillet
Mixing bowls
Cutting board
Knife

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.