Whipped Ricotta Salad Recipes

WHIPPED RICOTTA SALAD

Steps:

• Originally seen on Giada At Home, Episode: Springtime In Italy.
• For the whipped ricotta: Place the ricotta, olive oil and salt in a food processor. Blend until light and smooth, about 30 seconds. Remove to a bowl and set aside.
• For the dressing: Place the basil, pine nuts, vinegar, salt and pepper flakes in a food processor. With the motor running, drizzle in the olive oil to form a smooth dressing. Set aside.
• For the salad: In a bowl, toss the tomatoes, snap peas and arugula with the dressing.
• To assemble: Spread the whipped ricotta on the bottom of a platter. Place the dressed salad on top of the ricotta, leaving some of the cheese exposed around the edges. Serve.

WHIPPED RICOTTA

Steps:

• Combine ricotta cheese and sea salt in the bowl of a mini food processor and process until smooth, 1 to 2 minutes.

VEGETARIAN BROWN RICE SALAD WITH PARSNIPS AND WHIPPED RICOTTA

Steps:

• Arrange a rack in center of oven; preheat to 450°F. Mix rice, 1 Tbsp. oil, a pinch of salt, and 5 cups water in a medium heavy saucepan. Cover and bring to a boil, then reduce to a simmer and cook until rice is al dente, about 25 minutes. Drain, then rinse with cool water; set aside.
• Meanwhile, zest 1 orange and transfer zest to a small bowl; reserve orange. Toss parsnips, garlic, rosemary, cayenne, 1/2 cup oil, 1/2 tsp. salt, and 1/4 tsp. orange zest on a rimmed baking sheet. Roast, tossing once halfway through, until fork-tender, about 20 minutes. Transfer to a plate.
• Toast hazelnuts on rimmed baking sheet, tossing occasionally, until golden brown, 6-8 minutes. Let cool, then coarsely chop.
• Blend ricotta, 2 Tbsp. oil, and 1/2 tsp. salt in the bowl of a stand mixer fitted with the whisk attachment (or use a whisk) until smooth and fluffy, about 2 minutes.
• Peel remaining orange. Slice into 1/4" rounds, then cut into half moons.
• Juice reserved orange. Whisk vinegar, honey, pepper, 2 tsp. orange zest, 3 Tbsp. orange juice, and remaining 1/4 cup oil and 1 tsp. salt in another large bowl until smooth.
• Toss rice, parsnips mixture, lettuce, orange rounds, hazelnuts, and parsley in bowl with vinegar mixture. Spread ricotta mixture on a platter and arrange salad over. Serve immediately.
• Do Ahead
• Rice and parsnips can be prepared 2 days ahead; store in separate containers, cover, and chill.

FRUIT PLATTER WITH WHIPPED RICOTTA

Steps:

• Poached Peaches: Combine peaches, sugar, lemon juice, and 2 tablespoons water in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low, cover, and cook, gently stirring occasionally, until fruit is just tender, 5 to 10 minutes, depending on ripeness. Transfer peaches to a heatproof container with a slotted spoon; strain syrup over top. Let cool completely. Peaches in syrup can be refrigerated, covered, up to 1 week. (Makes about 2 cups.)
• Whipped Ricotta: Puree ricotta, vanilla, and maple syrup in a food processor or blender until creamy. Mixture can be refrigerated, covered, up to 5 days. (Makes 2 cups.)
• Fruit Platter: Arrange all fresh fruits on a platter. Serve with poached peaches, whipped ricotta, and digestive biscuits.

BERRIES SALAD WITH WHIPPED RICOTTA CREAM

Steps:

• Toss strawberries, blueberries, 2 tablespoons of soda and mint together in a medium bowl; set aside for 10 minutes.
• Meanwhile, combine ricotta, remaining 2 tablespoons of soda and lemon zest in another bowl.
• Whip with a hand-held mixer until light and fluffy; stir in sour cream.
• Place about 3/4 cup of berry mixture in each of 4 small bowls and top each serving with 1/3 cup of cream.

WHIPPED RICOTTA WITH HONEY AND MIXED BERRIES

Steps:

• Blend ricotta, cream cheese, 2 tablespoons sugar, honey, and vanilla in processor until smooth. Transfer to bowl. Cover bowl and refrigerate until ricotta mixture is slightly set, about 2 hours. (Can be made 1 day ahead. Keep refrigerated. Stir before using.)
• Combine berries, lemon juice and remaining 2 tablespoons sugar in large bowl; toss to coat. Let stand 30 minutes at room temperature.
• Divide ricotta mixture among 6 wineglasses. Top with berries and serve.