Loading Video...

Whipped Ricotta Salad

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
Save Recipe

Ingredients

Whipped Ricotta:

1 cup whole-milk ricotta cheese, chilled

2 teaspoons olive oil 

1/8 teaspoon salt 

Dressing:

1 cup packed fresh basil leaves

2 tablespoons pine nuts, toasted 

2 tablespoons white balsamic vinegar 

1/2 teaspoon salt 

1/4 teaspoon red pepper flakes 

3 tablespoons olive oil 

Salad:

1 cup heirloom cherry tomatoes, halved or quartered depending on size

18 snap peas, cleaned and cut in half (about 1/4 pound)

3 cups baby arugula 

Directions

  1. For the whipped ricotta: Place the ricotta, olive oil and salt in a food processor. Blend until light and smooth, about 30 seconds. Remove to a bowl and set aside.
  2. For the dressing: Place the basil, pine nuts, 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.
  3. For the salad: In a bowl, toss the tomatoes, snap peas and arugula with the dressing.
  4. 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.

Lemon Ricotta Cookies with Lemon Glaze

Meyer Lemon Ricotta Pancakes with Macerated Strawberry Coulis

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Meatballs with Sunday Gravy, Whipped Ricotta and 'Cherry' Tomato Salad

Whipped-Up Chocolate Ricotta Tiramisu

Whipped Ricotta with Raisins and Pine Nuts

Salami Cups with Whipped Honey Ricotta and Fresh Figs

Whipped Ricotta Toast with Quick Peach-Raspberry Jam