Salad Of Roasted Peppers And Ricotta Salata

Recipe Ingredients

4		Red and/or yellow bell peppers
6		Green olives - pitted, and
		Cut into slivers
1 1/2 teaspoons	7.5ml	Sherry
		= (or red wine vinegar)
1		Garlic clove - minced
1/2 teaspoon	2.5ml	Salt
2		Anchovy filets - minced
1 tablespoon	15ml	Olive oil
2 oz	56g	Ricotta salata - see * Note

Recipe Instructions

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

Arrange the peppers on a jellyroll pan and bake them at 400 degrees for 20 to 30 minutes, turning them once or twice to keep them from sticking. Remove from oven and cover the peppers with a damp cloth. Let them cool for 10 to 15 minutes. Peel, seed and tear or cut the peppers into generous bite-sized pieces. Toss together the peppers and the olives in a mixing bowl.

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.

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.

This recipe yields 4 to 6 servings.

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.

Source:
The Los Angeles Times, 10-16-2002

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