iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Gramma Pandolfi's Pasta Sauce with Meatballs

Ingredients:
1/4 cup olive oil
1 large onion, chopped
1 garlic clove, finely chopped
4 ounces button mushrooms, trimmed, sliced (about 3 cups)
3 sweet Italian sausages, removed from casings (about 1 pound)
8 ounces ground beef
8 ounces ground pork
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 (12-ounce) can tomato paste
3 (28-ounce) cans crushed tomatoes
1 (28-ounce) can tomato sauce
3 sweet Italian sausages, removed from casings (about 1 pound)
8 ounces ground beef
8 ounces ground pork
1 small onion, chopped
1 cup breadcrumbs
1/2 cup grated Parmesan (about 3/4 ounce)
1/2 cup milk
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
Olive oil (for cooking)
1 1/2 pounds spaghetti
Kosher salt
1/2 cup grated Parmesan (about 3/4 ounce)

Instructions:
Heat oil in a large stockpot over medium. Add onion, garlic, and mushrooms and cook, stirring occasionally, until soft, 6–8 minutes. Crumble sausage, beef, and pork with your fingers into onion mixture. Add kosher salt, pepper, celery salt, oregano, garlic powder, and onion powder and cook, breaking up meat with a wooden spoon, until browned and cooked through, 3–5 minutes. Add tomato paste and cook, stirring occasionally, 15 minutes. Add crushed tomatoes and tomato sauce. Stir to combine, then reduce heat to medium-low and simmer, stirring occasionally, at least 3 hours and up to 8.
Meanwhile, combine sausage, beef, pork, onion, breadcrumbs, Parmesan, milk, kosher salt, pepper, celery salt, oregano, garlic powder, and onion powder in a large bowl, breaking up meat with a wooden spoon. Using your hands, form mixture into 1" balls and chill until sauce is ready.
When sauce is ready, heat 1–2 Tbsp. oil in a large skillet over medium-high. Working in batches, add meatballs (without crowding) and cook, turning frequently, until browned on all sides, about 5 minutes per batch, adding more oil as needed. Transfer meatballs to a rimmed baking sheet as you finish cooking each batch.
Reserve 2 cups tomato sauce, then add meatballs to remaining sauce in stockpot. If your pot is not large enough, divide sauce and meatballs between 2 pots. Cover and continue to simmer until meatballs are cooked through, 10–15 minutes.
When meatballs and sauce are almost ready, cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid, and return pasta to pot over medium-low heat. Spoon reserved 2 cups tomato sauce over pasta and toss to coat. Add pasta cooking liquid, 1/4 cup at a time, as needed to loosen sauce and coat pasta.
Divide pasta among plates and top with meatballs and remaining sauce. Sprinkle with Parmesan.
Sauce can be made, cooled, and chilled for up to 5 days or frozen for up to 3 months. Meatballs can be shaped and chilled 1 day ahead. Meatballs can be cooked in sauce, cooled, and chilled for up to 5 days or frozen for up to 3 months.
Simple Garlic Confit with Herbs

Ingredients:
9–10 heads of garlic (about 3 cups cloves)
9–10 sprigs of thyme or another woody herb like rosemary
3 cups olive oil

Instructions:
Peel garlic cloves and place in a medium heavy saucepan. Stir in thyme and oil. Cover and cook over very low heat (you want the garlic to gently poach, not deep fry!), about 30 minutes. Small bubbles will rise from the garlic, but don't let the oil simmer. The oil temperature should not go above 200°F. To test for doneness, spear a clove with a fork. If it's very soft, turn off heat; if not, poach 10–15 minutes more.
Remove pan from heat, keep covered, and let cool to room temperature. Using a clean spoon, divide garlic and herbs among resealable glass jars. Fill jars with cooking oil, seal, and chill.
Garlic confit can be chilled for up to 4 months.
Herbed Olive Oil

Ingredients:
3 cups (packed) fresh parsley leaves (about 1 bunch)
2 cups (packed) fresh mint leaves (about 2/3 of a bunch)
1 tablespoon finely grated lemon zest (from about 2 lemons)
1 1/4 cups extra-virgin olive oil
1/2 teaspoon kosher salt

Instructions:
Pulse parsley, mint, and lemon zest in a food processor until coarsely chopped. Add oil and salt and pulse again until well combined.
Herbed oil can be stored in an airtight container in the refrigerator for up to 2 days.
Crispy Curry-Roasted Chickpeas

Ingredients:
2 (15-ounce) cans chickpeas, drained, rinsed, patted dry
2 tablespoons olive oil
2 teaspoons curry powder
1 teaspoon kosher salt

Instructions:
Preheat oven to 425°F. Toss chickpeas with oil, curry powder, and salt on a rimmed baking sheet until coated. Spread in an even layer and bake until crisp and golden brown, 35–40 minutes.
Cold Pea Soup with Herbed Oil Swirl

Ingredients:
3 tablespoons unsalted butter
1 medium onion, chopped
1 1/2 teaspoons kosher salt, plus more to taste
2 (16-ounce) bags frozen sweet peas (6 cups)
1 cup plain Greek yogurt
Freshly ground black pepper
1/2 cup Herbed Olive Oil

Instructions:
Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6–8 minutes. Add 1 1/2 teaspoons salt and 2 cups water, stir to combine, and bring to a boil. Add peas and cook, stirring occasionally, until just tender, about 2 minutes.
Remove pot from heat and stir in yogurt. Purée soup in a blender or in the pot using an immersion blender, thinning with water if soup is too thick, until smooth. Season with salt and pepper and let cool to room temperature. Transfer to a resealable container, cover, and chill at least 2 hours or up to overnight.
Divide soup among bowls and top each with a swirl of Herbed Olive Oil.
The soup can be made and chilled for up to 2 days.
Garlic-Curry Chicken Thighs with Yogurt Sauce

Ingredients:
1 head of garlic (about 12 cloves), peeled, finely chopped
1/4 cup olive oil
2 tablespoons curry powder
2 cups plain Greek yogurt, divided
2 1/2 teaspoons kosher salt, divided
12 skin-on bone-in chicken thighs (about 6 pounds)
2 tablespoons fresh lemon juice

Instructions:
Mix garlic, oil, curry powder, 1 cup yogurt, 2 tsp. salt, and 1/4 cup water in a large bowl. Working in batches, add chicken thighs and turn to coat, using your hands to rub marinade under skin of each thigh. Transfer to a resealable plastic bag and chill at least 3 hours or up to overnight.
Position a rack in upper third of oven and preheat to 425°F. Transfer marinated chicken, skin side up, to a 13x9" baking dish. Roast chicken until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.
Transfer chicken to a serving platter, reserving pan juices. Whisk lemon juice, 1/4 cup pan juices, remaining 1 cup yogurt, and remaining 1/2 tsp. salt in a medium bowl. If sauce is too thick, add more pan juices. Serve sauce alongside chicken.
Chicken can marinate up to 1 day before cooking. Keep chilled.
Herbed Rice With Tomatoes and Feta

Ingredients:
1 1/2 cups long-grain white rice, 1 pint cherry tomatoes, halved, 8 ounces feta, crumbled, 3/4 cup Herbed Olive Oil

Instructions:
Cook rice according to package directions. Transfer to a large bowl and let cool slightly, about 10 minutes. Stir in tomatoes, feta, and Herbed Olive Oil and let sit at least 10 minutes to allow flavors to meld before serving.
Yogurt-Peach Semifreddo

Ingredients:
2 ripe peaches, unpeeled, pitted, sliced
1 1/4 cups sugar, divided
3 large egg whites
1/8 teaspoon kosher salt
1 cup plain Greek yogurt
3 tablespoons fresh lemon juice
1 cup (packed) fresh mint leaves, finely chopped
An 8 1/2x4 1/2" loaf pan

Instructions:
Line 8 1/2x4 1/2" loaf pan with plastic wrap, leaving a generous overhang on all sides.
Cook peaches and 1/4 cup sugar in a large skillet over medium heat, stirring occasionally, until peaches are softened and sugar is dissolved, about 5 minutes. Transfer to a blender and purée until smooth. Let cool.
Meanwhile, whisk egg whites, salt, and remaining 1 cup sugar in a medium heatproof bowl (or the bowl of a stand mixer) set over a saucepan of simmering water (do not let bowl touch water). Cook, whisking constantly, until sugar is dissolved and mixture is warm to the touch, 2–4 minutes. Remove bowl from saucepan. Using an electric mixer on high speed, beat egg mixture until tripled in volume, glossy, and completely cool, about 10 minutes.
Whisk yogurt and lemon juice in a large bowl, then stir in mint. Gently fold in egg white mixture until combined.
Transfer half of the yogurt mixture to prepared pan; smooth surface. Swirl half of the peach mixture into yogurt layer with a spoon, then repeat with remaining yogurt and peach mixtures. Fold plastic wrap overhang over top to seal and freeze until firm, at least 8 hours.
Unwrap semifreddo and, using plastic overhang, gently lift from pan. Invert semifreddo onto a cutting board, remove plastic wrap, and let sit at least 10 minutes to soften. Slice into 6 even slices, about 1 1/2" thick; transfer to plates and serve.
Semifreddo can be frozen for up to 3 days.
Tom Collins Bar

Ingredients:
1 1/4 cups chilled gin
1 cup chilled fresh lemon juice
1/2 cup sugar
2 lemons, cut into wedges
1 mango, cut into 1/2" wedges
1/2 English hothouse cucumber, thinly sliced
6 sprigs mint
1 (4" piece) ginger, peeled, thinly sliced
1 cup fresh raspberries
1 cup fresh strawberries, hulled, quartered
Club soda (for serving)

Instructions:
Combine gin, lemon juice, and sugar in a pitcher or large measuring glass and stir to dissolve sugar; refrigerate gin mixture if not making drinks right away.
Gin mixture can be made 1 day ahead. Cover and chill.
When ready to serve, arrange lemon wedges, mango, cucumber, mint sprigs, ginger, raspberries, and strawberries on a platter or in separate bowls and set out alongside gin mixture, club soda, and a bucket of ice.
For each cocktail, muddle ingredients of your choice (mix and match!) in a Collins glass. Fill with ice, then add 1/4 cup gin mixture and top off with club soda.
Sunny Dressing

Ingredients:
1/2 lemon (yes, with the peel), thinly slice it, discard the seeds, and finely chopped
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1/2 garlic clove
Salt and pepper

Instructions:
Take 1/2 lemon (yes, with the peel), thinly slice it, discard the seeds, and finely chop it. Place it in a bowl with 3 tablespoons olive oil and 2 tablespoons fresh lemon juice. Grate in 1/2 garlic clove, season with salt and pepper, and whisk it all together.
Seared Black Bass With Scallion-Chile Relish

Ingredients:
4 tablespoons olive oil, divided
4 (5–6-ounce) skin-on black bass fillets
Kosher salt, freshly ground pepper
1 bunch scallions, thinly sliced
1 serrano chile, thinly sliced
2 cups cilantro leaves with tender stems
2 tablespoons fresh lime juice
1 teaspoon toasted sesame seeds

Instructions:
Heat 2 tablespoons oil in a large nonstick skillet over medium-high until very hot but not smoking. Season bass with salt and pepper and cook, skin side down, gently pressing occasionally with a spatula to ensure contact with skillet, until skin is browned and crisp and flesh is nearly opaque, 6–8 minutes. Turn and cook until flesh is opaque throughout, about 1 minute longer.
Meanwhile, toss scallions, chile, cilantro, lime juice, sesame seeds, and remaining 2 tablespoons oil in a medium bowl; season with salt. Serve bass with scallion-chile relish.
Corn and Fregola with Grilled Halloumi Cheese

Ingredients:
1 cup walnuts
1 cup fregola or Israeli couscous
Kosher salt
4 ears of corn, husked
2 tablespoons plus 1/4 cup olive oil, divided
Freshly ground black pepper
8 ounces Halloumi cheese, sliced lengthwise 3/4" thick
3 scallions, thinly sliced
1/2 cup coarsely chopped fresh parsley
1/4 cup basil leaves
1/4 cup mint leaves
2 tablespoons fresh lemon juice
2 tablespoons (or more) white wine vinegar

Instructions:
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
Cook fregola in a large pot of boiling salted water according to package directions. Drain (do not rinse) and spread out on a baking sheet to let cool.
Prepare a grill for medium-high heat. Rub corn with 1 tablespoon oil; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender, 8–10 minutes. Transfer to a platter and let cool.
Meanwhile, brush cheese with 1 tablespoon oil and grill, turning once, until lightly charred in spots, about 5 minutes. Transfer to platter with corn; let cool.
Cut kernels from cobs and place in a large bowl. Add scallions, parsley, basil, mint, walnuts, and fregola. Using your hands, tear Halloumi into bite-size pieces; add to bowl and toss to combine. Add lemon juice, vinegar, and remaining 1/4 cup oil. Toss to coat; season with salt, pepper, and more vinegar, if desired.
Cabbage and Carrot Slaw with Walnut-Za'atar Pesto

Ingredients:
3/4 cup walnuts
1 garlic clove, finely grated
2 ounces aged Gouda, finely grated
"1 teaspoon zaatar", 1/4 cup olive oil
Kosher salt
1/4 cup dried currants
1/2 cup whole-milk plain Greek yogurt
1 tablespoon fresh lemon juice
1 tablespoon walnut oil or olive oil
Kosher salt, freshly ground pepper
1/2 small green cabbage, outer leaves removed, very thinly sliced
1/2 pound young carrots, shaved lengthwise
1/2 cup coarsely chopped fresh parsley
"Zaatar (for serving)"

Instructions:
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool. Process walnuts, garlic, cheese, and za'atar in a food processor until nuts are coarsely chopped. With motor running, stream in oil; process until coarsely ground. Season with salt.
Pesto can be made 1 day ahead. Cover and chill.
Place currants in a small bowl and cover with very hot water. Let sit until soft and plump, 5–10 minutes.
Meanwhile, whisk yogurt, lemon juice, and oil in a large bowl; season with salt and pepper. Thin with water until dressing is consistency of heavy cream.
Drain currants and add to dressing along with cabbage, carrots, and parsley; toss to coat. Season with salt.
Swipe walnut pesto on a platter and arrange slaw over; sprinkle with za'atar.
Whipped Gorgonzola

Ingredients:
4 ounces Gorgonzola Dolce
4 ounces cream cheese
3/4 cup heavy cream
Kosher salt, freshly ground pepper
Crudités (such as sliced fennel
sliced baby beets
radishes with tops
cucumbers
and small carrots with tops) and toast points (for serving)

Instructions:
Pulse Gorgonzola, cream cheese, and cream in a food processor until smooth; season with salt and pepper. Serve with crudités and toast points alongside.
Dip can be made 5 days ahead. Cover and chill; let sit at room temperature 20 minutes before serving.
Roasted Garlicky Sweet Peppers and Chiles

Ingredients:
3 pounds sweet red peppers (such as bell or Aztec), quartered lengthwise, seeds removed
1/2 pound red chiles (such as cayenne, Fresno, or jalapeño), halved lengthwise, seeds removed if desired
8 garlic cloves, peeled
1/2 cup olive oil
Pinch of sugar
Kosher salt, freshly ground pepper
2 tablespoons red wine vinegar

Instructions:
Preheat oven to 300°F. Toss sweet peppers, chiles, garlic, oil, and sugar in a large baking dish; season with salt and black pepper.
Roast peppers and chiles, tossing every 30 minutes or so, until they are completely softened and starting to caramelize in spots, 2–2 1/2 hours. Let cool, then add vinegar and toss to combine.
Peppers and chiles can be roasted 1 week ahead. Cover and chill. Bring to room temperature before serving.
Blueberry-Pecan Galette

Ingredients:
1/2 cup pecans
1 cup plus 2 tablespoons all-purpose flour
2 teaspoons sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
12 ounces blueberries (about 2 cups)
1 tablespoon cornstarch
1 1/2 teaspoons fresh lemon juice
1/4 cup sugar, plus more for sprinkling
All-purpose flour (for surface)
2 tablespoons milk
half-and-half
or heavy cream

Instructions:
Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
Transfer to a large bowl; drizzle with 4 tablespoons ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Gently pat dough into a 6"-diameter disk. Wrap in plastic and chill at least 1 hour.
Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.
Preheat oven to 375°F. Toss blueberries, cornstarch, lemon juice, and 1/4 cup sugar in a large bowl.
Roll out dough on a lightly floured surface to a 12" round. Carefully transfer to a parchment-lined baking sheet. Mound blueberries in center of dough, leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.
Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes. Let cool before serving.
Galette can be baked 1 day ahead. Store tightly wrapped at room temperature.
Steamed Mussels with Tomato and Chorizo Broth

Ingredients:
2 ounces dried Spanish chorizo, casing removed, thinly sliced, 2 tablespoons olive oil, plus more for drizzling, 3 garlic cloves, crushed, 1 teaspoon fennel seeds, crushed, 1 pint cherry tomatoes, halved, 3/4 cup dry white wine, Freshly ground black pepper, 4 pounds mussels, scrubbed, debearded, 4 thick slices country-style bread, toasted, 2 tablespoons chopped fresh tarragon or parsley

Instructions:
Heat chorizo and 2 tablespoons oil in a large heavy pot over medium, stirring occasionally, until chorizo begins to brown and crisp, about 4 minutes. Add garlic and fennel seeds and cook, stirring, until fragrant, about 1 minute. Add tomatoes and wine and bring to a simmer; season with pepper. Cook until reduced by three-quarters, 6–8 minutes.
Add mussels. Cover and cook, stirring occasionally, until mussels open, 6–8 minutes. Discard any mussels that don't open. Drizzle toast with oil. Serve mussels topped with tarragon with toast alongside.
Lime and Grapefruit Daiquiri Ice Pops

Ingredients:
3/4 cup fresh lime juice, 1 1/4 cups sugar, divided, 1/2 cup white rum, divided, 1 1/2 cups fresh grapefruit juice, Twelve 3-ounce ice-pop molds

Instructions:
Combine lime juice, 3/4 cup sugar, 1/4 cup rum, and 1 1/2 cups water in a pitcher or large measuring glass. Stir to dissolve sugar and pour into half of ice-pop molds, dividing evenly.
Combine grapefruit juice, remaining 1/2 cup sugar, remaining 1/4 cup rum, and 3/4 cup water in a clean pitcher or large measuring glass. Stir to dissolve sugar and pour into remaining ice-pop molds, dividing evenly.
Freeze ice pops 1 hour. Insert sticks and freeze until ice pops are solid, at least 4 hours.
Just before serving, dip molds briefly into hot water to release.
Ice pops can be made 2 weeks ahead. Keep frozen.
Habanero-Marinated Pork Chops With Mustard Greens Slaw

Ingredients:
2 lemongrass stalks, tough outer layers removed
1 habanero chile, seeded, very finely chopped
2 garlic cloves, crushed
1/2 cup fresh orange juice
2 tablespoons fish sauce (such as nam pla or nuoc nam)
2 tablespoons light brown sugar
6 tablespoons unseasoned rice vinegar, divided
4 (1/2"-thick) bone-in pork chops
3 tablespoons olive oil, plus more for grill
Kosher salt, freshly ground pepper
1 jicama, peeled, sliced 1/4" thick
1 bunch mustard greens, thick stems removed, sliced (about 8 cups)
1/2 cup torn basil leaves

Instructions:
Using the back of a chef's knife, lightly smash lemongrass, then thinly slice. Combine lemongrass, chile, garlic, orange juice, fish sauce, brown sugar, and 4 tablespoons vinegar in a small bowl. Pour half of marinade into a large resealable plastic bag; reserve remaining marinade.
Prick pork chops all over with a fork and add to bag; seal and turn to coat. Let marinate at room temperature, turning occasionally, at least 30 minutes.
Prepare grill for medium-high heat; oil grate. Remove pork chops from marinade and pat dry. Season with salt and pepper. Grill, turning occasionally, until charred and cooked through, 6–8 minutes. Transfer to a platter and let rest 5 minutes.
Meanwhile, season jicama with salt and grill until lightly charred, about 3 minutes per side. Cut into bite-size pieces and toss in a large bowl with mustard greens, basil, and remaining 3 tablespoons oil and 2 tablespoons vinegar; season with salt and pepper.
Taste reserved marinade and season with salt, if needed. Serve pork chops with slaw alongside and marinade for drizzling over.
Pork chops can be marinated 2 hours ahead. Chill.
Chilaquiles with Blistered Tomatillo Salsa and Eggs

Ingredients:
2 tablespoons vegetable oil, plus more for grill
2 pounds tomatillos (about 20 medium), husks removed, rinsed
2 jalapeños
1 large white onion, quartered through root end
2 tablespoons fresh lime juice
Kosher salt, freshly ground pepper
4 large eggs
1 (15-ounce) can black beans, rinsed
1 (10-ounce) bag yellow corn tortilla chips
1/2 cup plain Greek yogurt
2 ounces ricotta salata (salted dry ricotta), crumbled
Hot sauce and cilantro leaves

Instructions:
Prepare campfire for medium-high heat; lightly oil grate. Grill tomatillos and jalapeños, turning occasionally, until lightly charred and beginning to collapse, 8–10 minutes; transfer to a cutting board.
Meanwhile, grill onion, turning occasionally, until charred and beginning to soften, 10–12 minutes; transfer to cutting board with charred tomatillos and jalapeños.
Finely chop tomatillos, chiles, and onion and transfer to a large skillet. Add lime juice and toss to combine; season salsa with salt and pepper. Set aside (keep in skillet).
Heat 2 tablespoons oil in another large skillet on camp stove over medium-high. Crack eggs into skillet; season with salt and pepper. Cook, rotating skillet occasionally, until whites are golden brown and crisp at the edges and set around the yolk (which should still be runny), about 2 minutes.
Heat reserved salsa on camp stove over medium just to warm through. Mix in black beans and tortilla chips and cook, tossing and adding up to 1/4 cup water if needed to loosen, until chips are just softened, about 3 minutes.
Serve chilaquiles in skillet topped with eggs, dollops of yogurt, ricotta salata, hot sauce, and cilantro.
Shrimp Salad with Cucumber and Fennel

Ingredients:
2 pounds small shell-on shrimp
Kosher salt
2 fennel bulbs, sliced crosswise 1/4" thick, fronds reserved
1 English hothouse cucumber, sliced 1/4" thick
1 small red onion, very thinly sliced into rings
1 tablespoon finely grated lemon zest
1/4 cup (or more) fresh lemon juice
Coarsely ground black pepper
1/3 cup olive oil
1/2 cup small dill sprigs

Instructions:
Cook shrimp in a large pot of simmering salted water until bright pink and cooked through, about 3 minutes. Drain and let cool.
Peel and devein shrimp and place in a large bowl. Add fennel, fennel fronds, cucumber, onion, and lemon juice and toss to combine; season with salt and pepper. Drizzle with oil and toss to coat. Add dill and lemon zest and toss again; season with salt, pepper, and more lemon juice, if desired. Top with more pepper just before serving.
Salad can be made 4 hours ahead. Cover and chill.