Whipped Ricotta Salad

  • Yield : 4 servings
  • Cook Time : 20m
  • Ready In : 20m
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  • 1 cup whole-milk ricotta cheese, chilled
  • 2 teaspoons olive oil
  • 1/8 teaspoon salt
  • 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
  • 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


Step 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.

Step 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.

Step 3

For the salad: In a bowl, toss the tomatoes, snap peas and arugula with the dressing.

Step 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.

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