73 ricotta salata salad Recipes

green beans, trimmed, radishes, sliced paper -thin, sliced prosciutto , cut crosswise into thin strips, aged sherry, dijon mustard, minced fresh chives, olive oil, ricotta salata (salted dry ricotta cheese)

mayonnaise, sour cream, buttermilk, chopped fresh dillweed, minced fresh chives, minced garlic, fresh lemon juice, minced shallots, kosher salt, freshly ground pepper, uncooked fusilli pasta, sliced green onions, grated ricotta salata, loosely packed baby spinach, freshly ground pepper

radishes (3 1/4 oz), green and yellow beans, kirby cucumbers, crumbled feta , queso fresco or ricotta salata (2 oz), scallions thinly sliced, sunflower seeds , salted or unsalted well-toasted, fresh lime juice, olive oil, coarse or kosher salt , plus more to taste, chile powder, freshly ground black pepper , to taste, fresh mint leaves thinly sliced

plain low-fat yogurt, light sour cream, tarragon or white wine vinegar, chopped fresh tarragon, chopped fresh dill, chopped scallions, green part only, anchovy paste, torn butter lettuce (1 head ), torn escarole (1 head ), frozen peas, thawed, sliced ricotta salata, pine nuts, toasted

whole butternut squash about 2 lb, olive oil divided, kosher salt, black pepper, semi-pearled (or other ) farro, toasted pepitas, ricotta salata or cotija cheese, sherry vinegar, water, table salt, sugar, whole small red onion finely chopped

poblano chiles (1 lb), fresh jalapeno chile, tomatoes (2 lb), coarsely chopped, chopped fresh oregano, chopped fresh cilantro, green (hulled) pumpkin seeds, ears fresh corn , kernels cut off, white onion, cut into 1/2-inch-thick rounds, garlic cloves, minced, ground cumin, olive oil, short pasta such as gemelli or rotini, crumbled queso fresco (mexican fresh cheese) or ricotta salata cheese, garnish: fresh cilantro leaves

ear corn, extra virgin olive oil, sherry vinegar or red wine vinegar, dijon mustard, snipped garlic chives, hearts of romaine lettuce , halved lengthwise, grape or pear tomatoes quartered, crumbled ricotta salata or feta cheese (1 oz)

vine-ripened tomatoes chopped, red onion, chopped fine, garlic cloves, minced and mashed to a paste with 1 tsp salt, red-wine vinegar, olive oil (preferabley extra-virgin) plus additional for brushing zucchini, zucchini, cut diagonally into 1/3-inch-thick slices, whole-wheat penne or other tubular pasta, kalamata or other brine-cured black olives, chopped coarse, ricotta salata or feta cheese, diced, whole small or torn large fresh basil leaves

pecans, citrus vinaigrette, kosher salt , freshly ground pepper, vegetable oil, heads treviso or other radicchio, each cut into 8 wedges with some core attached, head escarole , torn into large pieces (about 10 cups), ricotta salata (salted dry ricotta) or feta, crumbled (about 1/2 cup)

russet or idaho potatoes, peeled and cubed, coarse salt, racks of lamb, cut into chops, ground black pepper, garlic, cracked from skin, flat-leaf parsley , 4 generous handfuls, divided, mint leaves , 3 generous handfuls, divided, fennel, quartered , core removed and thinly sliced, radishes, thinly sliced, scallions, chopped, celery ribs from the heart with leafy greens, chopped, heart romaine, shredded, head radicchio, shredded, ricotta salata cheese, crumbled, lemon zest, lemon, juiced (3 to 4 tbsp), heaping spoonful orange marmalade, extra-virgin olive oil, frozen green peas, hot milk, garlic and herb or black peppercorn flavored soft cheese (recommended: boursin or alouette brand)

figs, fresh or dried, washed and trimmed, prosciutto , halved crosswise into 12 short, thick pieces, ricotta salata , cut into small triangles 1-inch long, mixed salad greens, washed, dried , and picked over