Piquillo Pepper-Fromage Blanc Salad
Elaine Johnson, Sunset Magazine
Serves 4
TIME 15 minutes
Maureen Cunnie of Cowgirl Creamery used to make this tapa when she worked at Green’s Restaurant in San Francisco.
½ cup full-fat fromage blanc
3 tbsp. plus 1 tsp. extra-virgin olive oil
1 tsp. each coarsely chopped fresh thyme leaves and chives
Freshly ground pepper
8 whole roasted piquillo peppers or 4 small regular roasted red peppers (from a 12 oz. jar), rinsed and patted dry
1 qt. lightly packed salad mix
2 tbsp. coarsely chopped flat-leaf parsley
1 tbsp. capers
1 tsp. lemon juice
¼ cup marcona almonds
1. Combine fromage blanc, 1 tsp. oil, the thyme, chives, and a good grind of pepper in a bowl. Use a small spoon to fill peppers with the mixture.
2. Arrange salad greens on plates with a filled pepper near them.
3. Stir together the remaining 3 tbsp. oil, the parsley, capers, and lemon juice in a small bowl. Season generously with pepper.
4. Drizzle dressing over peppers and greens and scatter almonds on top.
