Green Melon, Cubanelle Peppers and Ricotta Salata
Green Melon, Cubanelle Peppers and Ricotta Salata might be just the side dish you are searching for. One portion of this dish contains approximately 4g of protein, 18g of fat, and a total of 233 calories. This recipe serves 4. Head to the store and pick up very olive oil, ricotta salata cheese, honeydew melon, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Seed and peel the melon half.
Cut it in half lengthwise, then thinly slicecrosswise on a diagonal. Trim and seed the peppers, then thinly slice themcrosswise into rings.
On a large platter, arrange a layer of slightly overlapping melon slices andgenerously season with crushed pinches of salt.
Add layers of the peppers,basil and cheese. If layering a second round, remember to season with saltbetween the layers of melon. Crush several generous pinches of salt over thetop of the salad, then drizzle generously with oil.
Cubanelle peppers (sometimes labeled "Italian frying peppers") are long taperedsorts, mild and sweet. Banana peppers make a good substitute, but be sure totaste first—I prefer a sweet, not hot, pepper for this dish. (Note: banana peppersresemble their semi-fiery cousin, the Hungarian wax pepper, so it's easy to bringhome 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.