Homemade Tomato and Ricotta Salad
Prep Time
Prep Time
  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.
Recipe Notes

Servings: 4
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Karolane Rondeau

Montréal | Content Creator – rondeaukarolane@gmail.com [/vc_column_text][/vc_column][/vc_row]