[Tomato, Green Bean, Watercress and Ricotta Cheese Salad with Roasted Lemon Dressing]
Source: Times Colonist - Erik Akis
Ingredients
- For the dressing:
- 5 lemons
- ½ cup plus 2 Tbsp honey
- 1 Thai-style (small red) chili pepper, roughly chopped
- 3 cups grape seed oil
- For 2/3 lb. the green salad beans
- ¼ lb. ricotta cheese
- 3 ripe tomatoes, cut into thin wedges
- 1 bunch watercress
- 10 medium-sized basil leaves
Directions
1. For the dressing, wrap the lemons in aluminum foil and roast them in a 350F oven for 45 minutes. Let them cool, cut in half and extract all the inside of the lemons, removing the pits as you go. Mix the lemon pulp, honey and chili together. With the help of a hand-blender, slowly add the grape seed oil to emulsify the dressing. |
2. Blanch the beans in salted, boiling water until just tender, put them in ice-cold water to stop the cooking and then drain well. Place the beans, cheese, tomatoes, watercress and basil together in bowl. Toss with the dressing, to taste, so that everything is evenly coated. Season with salt and pepper and serve. |
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Notes
The salad works well plated individually or served from a large bowl. Refrigerate the leftover dressing to use at another time.
Categories
Salad[ Back to top ]