End of Season Fresh New Salad

Charred Pepper Salad with  Lemon Ricotta and Cucumbers

What a fresh new salad when there is an abundance of peppers and cucumbers at the veggie stand at the end of summer.  The salad was a great addition to the chicken piccata night menu OMG and chicken was just as great!

Adapted From Bon Apetit

½ cup walnuts

6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
4 sweet Italian frying peppers or Anaheim chiles (I used 1 mall bag sweet baby peppers in assorted colors)
1½ cups whole-milk ricotta
1 lemon
6 medium Persian cucumbers (about 1 lb.), sliced on a deep diagonal
1 cup mint leaves, torn if large
  • Toast the walnuts in a medium-hot sauté pan or grill pan and set aside in a bowl until time to assemble the salad.  Let cool, then crush into large pieces with a flat-bottomed measuring cup or glass.

  • Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook peppers in a grill pan turning peppers occasionally until skins are lightly charred and flesh is tender, 6–8 minutes. Transfer peppers to a cutting board and let cool slightly.  If using large peppers, cut in half lengthwise.

  • Combine ricotta and 2 Tbsp. oil in a small bowl; finely grate the zest from lemon over and mix well. Season lemon ricotta with salt. Set lemon aside.

  • Combine peppers, cucumbers, mint, and half of walnuts in a large bowl. Cut the preserved lemon in half and squeeze the juice into a bowl. Drizzle in 2 Tbsp. oil, season with salt and toss to coat.

  • Transfer pepper mixture to a platter along with any juices in the bottom of the bowl. Dollop lemon ricotta over and top with remaining walnuts. Drizzle with more oil and season with black pepper.