Red, White and Green Salad
If you're a fan of feta, we know that you'll love ricotta salata. Ricotta salata has an entirely different flavor. It's aged. It's firm. And it's saltier. Ricotta salata tastes a little like feta and it's just the cheese you need to elevate your recipes. And luckily, this is one of the more affordable cheeses.Yield: Serves 4-6
Prep Time: 20 min
|4||(divided) scallions (dark green tops only), thinly sliced|
|1/2 -1||jalapeño pepper (seeds removed), chopped|
|1/4 cup||loosely packed cilantro leaves|
|2 tablespoons||fresh lime juice|
|1/4 teaspoon||kosher salt|
|1/2 cup||extra-virgin olive extra-virgin olive oil|
|1||, peeled and cut into bite-size pieces|
|1 head||boston, bibb, or butter lettuce|
|12||cherry tomtaoes, cut in half|
|1/4 cup||loosely packed cilantro loosely packed cilantro leaves|
|3 ounces||ricotta salata cheese|
|4||scallions (white parts only), thinly sliced|
|1/2 cup||shelled pumpkin seed, for garnish|
To make dressing: In a mini food processor or blender, add scallions, 1 teaspoon jalapeño pepper, cilantro, lime juice and salt; pulse to combine. Continue to process while adding olive oil. Once dressing is well blended, taste and adjust spice/heat level with additional jalapeño, being careful not to add too much at one time.
In a small bowl, mix avocado with about half the dressing and set aside. This will prevent the avocado from browning.
Assemble salad by arranging lettuce leaves in bottom of a large serving bowl. Add tomatoes, then cilantro leaves; crumble ricotta salata over the top and sprinkle with scallions. Place avocado in center; serve remaining dressing on the side. Garnish with shelled pumpkin seeds.