Homemade Ricotta Salad
Homemade Tomato and Ricotta Salad
Difficulty Level: 
Difficutly AddedDifficutly AddedDifficutly HolderDifficutly HolderDifficutly Holder
Prep Time: 
30minutes
Homemade Tomato and Ricotta Salad
Difficulty Level: 
Difficutly AddedDifficutly AddedDifficutly HolderDifficutly HolderDifficutly Holder
Prep Time: 
30minutes
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Ingredients
Ricotta
4 cups milk (3.25%)
 
1 tsp Windsor® Kosher Salt
 
1/4 cup lemon juice
 
Baguette
1/2 baguette
 
1/2 cup olive oil
 
1 clove garlic
 
Windsor® Kosher Salt
 
peppercorns
 
Salad
1/4 cup olive oil
 
1/4 cup lemon juice (fresh)
 
1/8 cup maple syrup
 
some fresh basil leaves
 
2 green onions
 
1 litre cherry tomatoes (various colours)
 
vegetable shoots
 
Windsor® Kosher Salt
 
peppercorns
 

 

Preparation
  1. Preheat the oven to 500° F.
  2. Mix all the ingredients for the ricotta in a large microwave safe bowl. Heat for 10 minutes uncovered at power level 7.
  3. Slice a baguette into small cubes, drizzle with olive oil, top with a sliced clove of garlic, sprinkle with Windsor® Kosher Salt and pepper. Cook in the the oven till golden.
  4. Line a sieve with a cheese cloth and place it over a big bowl. Make sure the sieve doesn't touch the bottom of the bowl. Pour in ricotta mixture and let drain about 15 minutes in the sieve.
  5. Form bundle with the cheese cloth and squeeze the ricotta lightly. Drain the liquid out until the desired consistency is obtained.
  6. Chop tomatoes, green onions and basil leaves into pieces.
  7. For the dressing, combine olive oil, maple syrup and lemon juice.
  8. Combine all ingredients, add Windsor® Kosher Salt and pepper to taste. Garnish with vegetable shoots.

Servings: 4

@karolanerondeau

@karolanerondeau

Karolane Rondeau

Montréal | Content Creator - rondeaukarolane@gmail.com

Ingredients
Ricotta
4 cups milk (3.25%)
 
1 tsp Windsor® Kosher Salt
 
1/4 cup lemon juice
 
Baguette
1/2 baguette
 
1/2 cup olive oil
 
1 clove garlic
 
Windsor® Kosher Salt
 
peppercorns
 
Salad
1/4 cup olive oil
 
1/4 cup lemon juice (fresh)
 
1/8 cup maple syrup
 
some fresh basil leaves
 
2 green onions
 
1 litre cherry tomatoes (various colours)
 
vegetable shoots
 
Windsor® Kosher Salt
 
peppercorns
 

 

Preparation
  1. Preheat the oven to 500° F.
  2. Mix all the ingredients for the ricotta in a large microwave safe bowl. Heat for 10 minutes uncovered at power level 7.
  3. Slice a baguette into small cubes, drizzle with olive oil, top with a sliced clove of garlic, sprinkle with Windsor® Kosher Salt and pepper. Cook in the the oven till golden.
  4. Line a sieve with a cheese cloth and place it over a big bowl. Make sure the sieve doesn't touch the bottom of the bowl. Pour in ricotta mixture and let drain about 15 minutes in the sieve.
  5. Form bundle with the cheese cloth and squeeze the ricotta lightly. Drain the liquid out until the desired consistency is obtained.
  6. Chop tomatoes, green onions and basil leaves into pieces.
  7. For the dressing, combine olive oil, maple syrup and lemon juice.
  8. Combine all ingredients, add Windsor® Kosher Salt and pepper to taste. Garnish with vegetable shoots.

Servings: 4

@karolanerondeau

@karolanerondeau

Karolane Rondeau

Montréal | Content Creator - rondeaukarolane@gmail.com