This Roasted Bell Pepper Salad with Basil, Ricotta, and Pine Nuts is an ideal late-summer facet dish. It’s really easy to place collectively and pairs effectively with roasted or grilled meats, different greens, fermented sourdough or fruit.
For this salad, you may roast the bell peppers your self or buy them. Many roasted and jarred bell peppers include preservatives and components which can be greatest to keep away from if potential.
In case you do buy roasted bell peppers, simply remember that most include citric acid which is normally derived from GMO corn. So, if it’s good to keep away from corn, you may need to roast the peppers your self.
Making roasted bell peppers at house is one other small change you may make to maneuver in direction of a clear weight-reduction plan!
Right here’s the way you roast bell peppers:
- Lower bell pepper in half and take away seeds. Place cut-side down on a baking sheet.
- Place below the broiler, and cook dinner till the pores and skin begins to blister, about 3-5 minutes.
- Take away from oven and instantly place bell pepper in a bowl and canopy tightly with an hermetic lid or plastic wrap.
- After 10 minutes, take away the plastic wrap or lid. When pepper is cool sufficient to deal with, peel pores and skin off.
- Retailer bell pepper in an hermetic container within the fridge.
I really like a contemporary ricotta, and a very good selection is important for this recipe! You may make home made ricotta – it solely requires 3 components!
With regards to olive oil, it’s vital that you just select one which is pure and natural. Many olive oils available on the market are literally reduce with lesser high quality oils similar to canola. So, realizing the model you’re buying from makes a distinction!
Just a few of my favourite olive oils are: La Tourangelle, Bariani, and Braggs.
I hope you get pleasure from this roasted bell pepper salad as a lot as we did!
Bell Pepper, Basil and Pine Nut Salad
- Prep Time: 10
- Complete Time: 10
- Yield: Serves 6
- Class: salad
- Food regimen: Gluten Free
6 roasted bell peppers, reduce into 2” items
1 cup ricotta cheese
1 bunch basil chiffonade
1/2 cup flat-leaf parsley, chopped
3 tablespoons extra-virgin olive oil
Sea salt and freshly floor pepper
1/4 cup pine nuts, toasted
Directions
Place the peppers on a serving dish. Prime with spoonfuls of ricotta after which the basil and parsley. Drizzle olive oil over prime and season with sea salt and black pepper. Sprinkle pine nuts on prime. Serve.
