Marinated pepper salad with pecorino from Plenty (page 82) by Yotam Ottolenghi

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Notes about this recipe

  • KarinaFrancis on December 25, 2017

    I really liked this even though I subbed rocket for watercress. I also think I was a bit mean with the pecorino, next time I’ll add more. Was a good Christmas recipe because it could be made ahead and assembled last minute. I’ll make this again. (Photo)

  • Melanie on November 05, 2014

    Another winner. This was great to prepare in advance to take to a friend's house for last minute assembly (don't mix everything until the last minute). I made a few substitutions based on what was on hand - baby spinach for watercress and parmesan for pecorino. Will make this again.

  • Bloominanglophile on October 03, 2014

    As luck would have it, the store that ALWAYS has watercress didn't have it when I needed it--so I subbed baby spinach, which worked just fine. Everything else was according to the recipe, except I probably used a bit less pecorino than stated (I just shaved it until it looked like enough on the salads). This is delicious, and paired nicely with Mushroom and Herb Polenta, which he recommends.

  • Colleen01 on September 20, 2014

    Now my favourite salad of all time. I substituted parmesan for percorino (as that's what I had in the fridge). The recipe states that it serves 2 as a starter but I found it easily served 3

  • Astrid5555 on March 01, 2013

    This one is a keeper! Letting the peppers marinate overnight is key. Substituted arugula for watercress and added grilled prawns for a more festive starter.

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