Tomato And Ricotta Salad Recipes

TOMATO AND RICOTTA SALAD

Steps:

• For the ricotta:.
• In a heavy saucepan, warm the milk, buttermilk and nutmeg over high heat; stir the mixture frequently until it reaches 120 degrees (warm to the touch), about 2 to 3 minutes.
• Now stir occasionally; the milk will begin to separate; when it reaches 175 degrees to 180 degrees, about 1 to 2 minutes, gently scrape the bottom of the saucepan; the curds will rise to the top; cook at 180 degrees for 1 minute.
• Line a strainer or colander with cheesecloth and place it over a bowl or pot large enough to catch the liquid from the cheese and pour the contents of the saucepan into the strainer.
• Gently stir in the Parmesan and salt while the mixture is still hot.
• Gather up the corners of the cheesecloth and tie it up with string and let it drain for 15 minutes.
• Once the ricotta is at room temperature, transfer it to an airtight container and store it in the refrigerator until ready to use (makes 1 cup).
• For the croutons:.
• Heat the oven to 350 degrees.
• Tear the baguette into chunks, toss lightly with the olive oil and season with salt and pepper.
• Bake for 10 minutes until golden (makes 2 cups).
• For the assembly of the salad:.
• Cut the tomatoes (which you have NOT refrigerated)into different shapes and sizes.
• Season with salt and pepper to taste; drizzle the tomatoes with the olive oil; and arrange on serving plates.
• Drizzle the tomatoes with the aged balsamic vinegar.
• Scatter the croutons and torn basil atop the tomatoes.
• Top each salad with two quenelles of ricotta cheese (use two tablespoons to form the cheese into ovals, each about a tablespoon of cheese).

SUMMER TOMATO SALAD WITH RICOTTA SALATA AND CREAMY GARLIC VINAIGRETTE

Steps:

• Arrange tomatoes on a platter. Toss fennel in a bowl with a few tablespoons of the creamy garlic dressing and season with salt and pepper. Mound the fennel in the middle of the platter on top of the tomatoes. Sprinkle with the herbs, cheese and olives and drizzle with some more of the creamy garlic dressing.
• Combine mayonnaise, vinegar, lemon juice, mustard and garlic in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste.

TOMATO AND HERBED RICOTTA SALATA SALAD

Steps:

• Crumble the cheese into a bowl. Add the basil, chives, mint, oregano and thyme. Mix until the herbs coat the crumbled cheese.
• Arrange the large tomatoes on a serving platter, overlapping the slices slightly. Scatter the cherry tomatoes on top. Season with salt.
• Whisk together the olive oil and vinegar. Season to taste with salt and pepper. Drizzle the vinaigrette over the tomatoes and let sit for 10 minutes.
• To serve, scatter the cheese over the tomatoes and garnish with basil, mint, oregano and thyme sprigs.