Whipped Ricotta Salad

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 275, total fat 24 G., saturated fats 7 G., proteins 9 G., carbohydrates 8 G., fiber 2 G., cholesterol 32 mg, sodium 395 mg, sugar 4 G.

"By blending store-bought ricotta in a food processor with olive oil, salt, and a lot of love, you'll get an incredibly smooth, fluffy texture that pairs so well with the vibrant flavors of this light salad!" promises Giada De Laurentiis.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Whipped ricotta

1 cup chilled whole milk ricotta
2 tsp olive oil
1/8 tsp salt

Refueling

1 cup tightly packed fresh basil leaves
2 tablespoons toasted pine nuts
2 tablespoons white balsamic vinegar
0.5 tsp salt
1/4 tsp red pepper flakes
3 tbsp. l. olive oil

Salad

1 cup cherry tomatoes, halved or quartered depending on size
18 sugar snap peas, halved (about 100g)
3 cups young arugula

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cherry tomatoes, sugar snap peas, arugula, balsamic vinegar, pine nuts, ricotta cheese, basil

Cooking the dish according to the recipe:

Whipped ricotta:

Combine the ricotta, olive oil, and salt in a food processor. Process until light and smooth, about 30 seconds. Transfer to a bowl and set aside.
Refueling:

Puree the basil, pine nuts, vinegar, salt, and pepper in a food processor. With the processor running, drizzle with olive oil until the dressing is smooth. Set aside.

Salad:

In a bowl, combine tomatoes, peas and arugula with the dressing.

Spread the whipped ricotta on the bottom of the dish. Arrange the dressed salad on top of the ricotta, leaving a small amount of cheese around the edges so it's visible. Serve.