Green Melon, Cubanelle Peppers and Ricotta Salata
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- Carbohydrate 13 g(4%)
- Cholesterol 29 mg(10%)
- Fat 10 g(15%)
- Fiber 2 g(8%)
- Protein 8 g(16%)
- Saturated Fat 6 g(28%)
- Sodium 424 mg(18%)
- Calories 168
Preparation Seed and peel the melon half. Cut it in half lengthwise, then thinly slice crosswise on a diagonal. Trim and seed the peppers, then thinly slice them crosswise into rings. On a large platter, arrange a layer of slightly overlapping melon slices and generously season with crushed pinches of salt. Add layers of the peppers, basil and cheese. If layering a second round, remember to season with salt between the layers of melon. Crush several generous pinches of salt over the top of the salad, then drizzle generously with oil. Serve immediately. picking the perfect pepper:Cubanelle peppers (sometimes labeled "Italian frying peppers") are long tapered sorts, mild and sweet. Banana peppers make a good substitute, but be sure to taste first—I prefer a sweet, not hot, pepper for this dish. (Note: banana peppers resemble their semi-fiery cousin, the Hungarian wax pepper, so it's easy to bring home the heat when you are really looking for the sweet.) From Salads: Beyond the Bowl: Extraordinary Recipes for Everyday Eating by Mindy Fox. Text © 2012 by Mindy Fox; photographs © 2012 by Ellen Silverman. Published in 2012 by Kyle Books.
Preparation Seed and peel the melon half. Cut it in half lengthwise, then thinly slice crosswise on a diagonal. Trim and seed the peppers, then thinly slice them crosswise into rings. On a large platter, arrange a layer of slightly overlapping melon slices and generously season with crushed pinches of salt. Add layers of the peppers, basil and cheese. If layering a second round, remember to season with salt between the layers of melon. Crush several generous pinches of salt over the top of the salad, then drizzle generously with oil. Serve immediately. picking the perfect pepper:Cubanelle peppers (sometimes labeled "Italian frying peppers") are long tapered sorts, mild and sweet. Banana peppers make a good substitute, but be sure to taste first—I prefer a sweet, not hot, pepper for this dish. (Note: banana peppers resemble their semi-fiery cousin, the Hungarian wax pepper, so it's easy to bring home the heat when you are really looking for the sweet.) From Salads: Beyond the Bowl: Extraordinary Recipes for Everyday Eating by Mindy Fox. Text © 2012 by Mindy Fox; photographs © 2012 by Ellen Silverman. Published in 2012 by Kyle Books.
