Salad > Vegetable Salads > Mediterranean Salads > Sicilian Salads

Pecorino Siciliano and Roasted Red Pepper Salad Recipe

Ingredients with Measurements:
- 1/2 cup of Pecorino Siciliano cheese, shaved
- 2 large red bell peppers
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of balsamic vinegar
- Salt and pepper to taste
- 2 cups of arugula

Special equipment needed:
- Baking sheet
- Aluminum foil

Step-by-step instructions:

1. Preheat the oven to 400°F.

2. Cut the red bell peppers into quarters and remove the seeds and stems.

3. Place the red bell pepper quarters on a baking sheet lined with aluminum foil.

4. Drizzle the red bell peppers with 2 tablespoons of olive oil and season with salt and pepper.

5. Roast the red bell peppers in the oven for 20-25 minutes or until they are tender and slightly charred.

6. Remove the red bell peppers from the oven and let them cool.

7. Once the red bell peppers are cool, slice them into thin strips.

8. In a large bowl, whisk together 2 tablespoons of balsamic vinegar and 2 tablespoons of olive oil.

9. Add the arugula to the bowl and toss to coat with the dressing.

10. Add the sliced red bell peppers to the bowl and toss to combine.

11. Divide the salad among four plates.

12. Top each plate with shaved Pecorino Siciliano cheese.


- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 4 servings

Nutritional information:
- Calories: 180
- Fat: 15g
- Carbohydrates: 6g
- Protein: 6g

Substitutions for ingredients:
- Pecorino Siciliano cheese can be substituted with Parmesan cheese or any other hard cheese.
- Arugula can be substituted with any other leafy greens.

Variations:
- Add some sliced cherry tomatoes to the salad.
- Use grilled red bell peppers instead of roasted red bell peppers.

Tips and tricks:
- Make sure to let the roasted red bell peppers cool before slicing them.
- Use a vegetable peeler to shave the Pecorino Siciliano cheese.

Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- This salad is best served cold and does not need to be reheated.

Presentation ideas:
- Serve the salad on a large platter and garnish with fresh herbs.

Garnishes:
- Fresh herbs such as basil or parsley.

Pairings:
- This salad pairs well with grilled chicken or fish.

Suggested side dishes:
- Grilled vegetables or garlic bread.

Troubleshooting advice:
- If the red bell peppers are not tender after 25 minutes, roast them for an additional 5-10 minutes.

Food safety advice:
- Make sure to wash the arugula thoroughly before using it in the salad.

Food history:
- Pecorino Siciliano is a hard cheese made from sheep's milk in Sicily, Italy.

Flavor profiles:
- The salad has a sweet and tangy flavor from the roasted red bell peppers and balsamic vinegar, and a salty flavor from the Pecorino Siciliano cheese.

Serving suggestions:
- Serve the salad as a light lunch or as a side dish for dinner.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Italian

Taste: Savory, Tangy, Creamy, Aromatic, Nutty