Friselle Salad beauty, as seen on The Kitchen, Season 34.
Recipe courtesy of Jeff Mauro

Summertime Friselle Salad with Whipped Honey Ricotta

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  • Level: Easy
  • Total: 40 min (includes sitting time)
  • Active: 35 min
  • Yield: 4 servings
I grew up eating friselle at my Aunt Catherine’s house. She loved the dense, somewhat stale rings of twice-baked bread. I’ve done her recipe justice with this version. Serve this at your next summer soiree and people will finally invite you back.


Red Wine Vinaigrette:

Friselle Salad:

Whipped Honey Ricotta:


Special equipment:
a pastry bag fitted with a star tip
  1. For the vinaigrette: In a medium bowl, whisk together the vinegar, mustard, parsley, oregano, thyme and garlic. While whisking, slowly add the olive oil. Season with salt and pepper.
  2. For the friselle salad: Rub the friselle with the raw garlic, then spoon the vinaigrette directly onto the surface. Let it sit for about 10 minutes to allow the dressing to soak in.
  3. In a large bowl, add the halved cherry tomatoes, Asiago, fresh basil, olives and about 1/2 cup vinaigrette. Season to taste with salt and pepper and toss everything to combine. Top the friselle with the tomato mixture.
  4. For the whipped honey ricotta: Add the ricotta, honey and crushed red chiles to a bowl. Using a whisk, whip until very smooth. Season to taste with salt and place in a pastry bag fitted with a star tip.
  5. Pipe the whipped ricotta on top of the tomato-covered friselle. Serve with a large fork or spoon to break up the friselle.