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.


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