Side Dish
HOMEMADE TOMATO AND RICOTTA SALAD
A RECIPE BY @KAROLANERONDEAU
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
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
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
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
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Recipe Preparation
For the Ricotta Salad
- Preheat the oven to 500° F.
- Mix all the ingredients for the ricotta in a large microwave safe bowl. Heat for 10 minutes uncovered at power level 7.
- 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.
- 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.
- Form bundle with the cheese cloth and squeeze the ricotta lightly. Drain the liquid out until the desired consistency is obtained.
- Chop tomatoes, green onions and basil leaves into pieces.
- For the dressing, combine olive oil, maple syrup and lemon juice.
- Combine all ingredients, add Windsor® Kosher Salt and pepper to taste. Garnish with vegetable shoots.