~Roasted Peppers Salad with Preserved Lemons, Capers & Fresh Ricotta~

by Sara Hafiz on March 29, 2010

salad recipe adapeted from Claudia Roden's The New Book Of Middle Eastern Food
fresh homemade ricotta recipe from buonapetit.com

As you can tell I am on a healthy salad kick. I am trying all kinds of new salads lately I guess it’s spring and I’m thinking about trying to lose those darn 5-8lbs that I have been trying to lose for years. I liked this recipe in Claudia’s book about roasted peppers, capers & preserved lemons. I grilled the peppers on my handy dandy grill pan and then covered them with saran wrap for 20 minutes and peeled the skin off. For the preserved lemons I followed Claudia’s recipe in her book and It was a breeze to preserve your own lemons. Its just salt and lemons that I kept on my counter top for a month or so.  Ricotta cheese was my idea, I have been itching to make fresh ricotta for a while now but never got to it. Home made ricotta is very easy to make and its so creamy & delicious. I boiled whole milk and added salt and fresh lemon juice. Let the milk curdle and then strained it in a cheese cloth for few hours. I really enjoyed putting together this salad, I hope you will like the recipe.

INGREDIENTS FOR SALAD:

3 bell peppers, one red, one yellow, one orange

2 tbsp of Capers

few preserved lemons

2 tbsp extra virgin olive oil

Few leaves of fresh oregano

1 tsp of lemon juice

2tbsp of fresh ricotta cheese for topping

METHOD:

Roast bell peppers whole on a grill pan, coat them with olive oil.

Char all sides and cover the peppers with plastic or aluminum wrap & let it sit for 20-30 minutes.

Peel and seed the peppers and cut them into long strips.

Add Capers, lemon juice, preserved lemons & fresh oregano.

Plate the salad and top it off with ricotta cheese and drizzle olive oil before serving.

RECIPE FOR RICOTTA:

Boil half a gallon of whole milk in a heavy bottom deep pan.  Add 1 tsp salt and 3 tbsp of fresh lemon juice.

Take the pot off of the stove. Let the milk curdle for few minutes.

Pour the the curdled milk in a cheescloth and strain all of the liquid. Let it strain for 2 hours.

RECIPE FOR PRESERVED LEMONS:

4 lemons, 4 tablepoons salt & juice of 4 lemons.

I cut the lemons and sliced them. Added the salt and the lemon juice. Use a plastic or a glass container with a lid to store the lemons. Keep on a cool spot on your kitchen counter for a month. Shake the container once or twice a day to mix the ingredients.

{ 1 comment… read it below or add one }

denise @ quickies on the dinner table March 30, 2010 at 5:36 pm

Beautiful presentation Sara – but then, I’ve come to expect that from you :) Have you ever worked in a professional kitchen?

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