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Whipped Ricotta and Arugula Salad Recipe

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This recipe for Whipped Ricotta and Arugula Salad, by , is from From Our Table To Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Geoffrey Acampora

Category:
Category:

Ingredients:  
Ingredients:  
For the Whipped Ricotta:
2 cup whole-milk ricotta cheese chilled
1 tablespoon lemon juice
1 teaspoon lemon zest
1 1/2 Tablespoon olive oil
1/2 teaspoon salt

For the Dressing:
1 cup packed fresh basil leaves
2 tablespoons white balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
3 tablespoons olive oil

For the Salad:
1 cup heirloom cherry tomatoes halved or quartered depending on size
4 cups baby arugula
1 Cup shaved Parmesan cheese curls

Directions:
Directions:
For the whipped ricotta: Place the ricotta, lemon juice, lemon zest, olive oil and salt in a food processor. Blend until light and smooth, about 30 seconds. Remove to a bowl and set aside.

For the dressing: Place the basil, vinegar, salt and pepper flakes in a food processor. With the motor running, drizzle in the olive oil to form a smooth dressing. Set aside.

For the salad: In a bowl, toss the tomatoes, cheese and arugula with the dressing.

To assemble: Spread the whipped ricotta on the bottom of a platter. Place the dressed salad on top of the ricotta, leaving some of the cheese exposed around the edges. Serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 Minutes

 

 

 

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