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.
Ingredients
- 2 cups ricotta
- ⅓ cup (lightly packed) fresh basil leaves, more for garnish
- Salt and freshly ground black pepper
- ¾ cup pine nuts
- 8 to 10 cups (loosely packed) mixed salad leaves
- 2 heads Belgian endive, torn into pieces
- 2 tablespoons red wine vinegar
- ¼ cup extra virgin olive oil
- Paprika
8 to 10 servings
Preparation
- 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.
20 minutes
Dining and Cooking