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 4-6Prep Time: 20 min
Ingredients:
| 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 |
Directions:
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.
Source: https://www.oprah.com/food/Red-White-and-Green-Salad
