WATERMELON, RICOTTA SALATA, BASIL, AND PINE NUT SALAD
Provided by Cat Cora
Categories Salad Appetizer No-Cook Vegetarian Quick & Easy Ricotta Watermelon Basil Pine Nut Summer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper. Place watermelon and ricotta salata in medium serving bowl. Drizzle with dressing; toss. Sprinkle with pine nuts.
- *Available at supermarkets, Italian markets, and specialty foods stores.
MINTED WATERMELON SALAD
In this refreshing summer salad, aromatic mint ties together the sweetness of watermelon and the savory notes from ricotta salata.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 12m
Number Of Ingredients 5
Steps:
- Using a sharp knife, cut off rinds from watermelons. (You should have a total of 2 pounds peeled fruit.) Quarter each melon, and then cut into 3-inch-long, 1/4-inch-thick slices. Arrange slices on a serving platter.
- Using a vegetable peeler, shave paper-thin slices of ricotta salata over watermelon. Sprinkle with salt and mint, and serve immediately.
WATERMELON, ARUGULA, AND PINE NUT SALAD
While the ingredients can all be prepped ahead, the greens should be tossed through this simple salad just before serving.
Categories Salad Appetizer No-Cook Vegetarian Quick & Easy Feta Watermelon Pine Nut Arugula Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield 4 first-course servings
Number Of Ingredients 10
Steps:
- Whisk together lemon juice, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
- Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese, pepper, and fleur de sel (if using).
RICOTTA AND PINE NUT SALAD
Here is a laid-back, unfussy salad that takes no time to prepare and is a great accompaniment to a summer pasta. It's also good on its own for lunch.
Provided by Nigella Lawson
Categories easy, quick, salads and dressings
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Place ricotta in a mixing bowl and break up with a fork. Tear basil leaves into pieces, and toss with ricotta. Season with salt and pepper to taste.
- Place a small dry skillet over medium heat, and add pine nuts. Stir constantly until nuts are darkly golden. Transfer to a small bowl and set aside.
- Arrange salad leaves on a large platter and sprinkle with Belgian endive. In a small bowl, combine vinegar and olive oil. Add salt and pepper to taste. Sprinkle mixture over salad greens, and toss. Spread pine nuts evenly over greens.
- Drop small mounds of ricotta mixture onto greens. Dust ricotta with paprika, and garnish platter with basil leaves. Serve.
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