Because roasted peppers are so sweet and unctuous, it’s a good idea to pair them with spikier ingredients that are sharp or salty, such as olives, capers or anchovies. Ricotta salata is a moist, firm, tangy cheese. If you can’t find it, use dabs of soft fresh goat cheese instead.
6 SERVINGS
4 |
red bell peppers, roasted and peeled (see sidebar) |
6 |
green olives, pitted and cut into slivers |
2 |
salted anchovy fillets, minced |
1½ |
teaspoons sherry vinegar or red wine vinegar |
1 |
garlic clove, minced |
½ |
teaspoon salt |
1 |
tablespoon olive oil |
1½-2 |
ounces ricotta salata |
Tear the peppers into generous bite-size pieces. (Cutting is too uniform and spoils the appearance.) Toss together the peppers and olives in a medium bowl.
In a small bowl, combine the anchovies, vinegar, garlic and salt and whisk to combine. Drizzle in the olive oil as you continue 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 long shards of the ricotta salata over the top. Don’t be stingy with the cheese. Serve.