Something refreshing to use your padrons, shishitos, and fryers! Plus, cucumbers are amazing this time of year. Nothing is waxy or anything, it’s all just delicious. Oh, and ricotta.
- ½ cup walnuts
- 6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
- 4 sweet Italian frying peppers or Anaheim chiles
- 1½ cups whole-milk ricotta
- 1 lemon
- 6 medium Persian cucumbers (about 1 lb.), sliced on a deep diagonal
- 1 cup mint leaves, torn if large
Place a rack in upper third of oven; preheat to 350°. Spread out walnuts on a rimmed baking sheet and toast, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then crush into large pieces with a flat-bottomed measuring cup or glass.
Meanwhile, heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook peppers, shaking pan and turning peppers occasionally, until skins are lightly charred and flesh is tender, 6–8 minutes. Transfer peppers to a cutting board and let cool slightly. If peppers are large, cut in half lengthwise.
Combine ricotta and 2 Tbsp. oil in a small bowl; finely grate zest from lemon over and mix well. Season lemon ricotta with salt. Set lemon aside.
Combine peppers, cucumbers, mint, and half of walnuts in a large bowl. Cut reserved lemon in half and squeeze juice into bowl. Drizzle in 2 Tbsp. oil, season with salt, and toss to coat.
Transfer pepper mixture to a platter along with any juices in the bottom of bowl. Dollop lemon ricotta over and top with remaining walnuts. Drizzle with more oil and season with black pepper.