Spring Recipes: Strawberries + Arugula
Delicious history
Whipped ricotta turns this salad into a creamy, dreamy delight! Spicy arugula complements the lemony, smooth whipped ricotta and the ripe grape tomatoes punctuate each bite with bursts of brightness.
Ingredients
SERVINGS: Serves 4–6
- 15 ounces fresh ricotta cheese
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon kosher salt
- 6 ounces arugula
- Heirloom cherry tomatoes
- Basil, chiffonade cut, for garnishing
Vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar
- Juice of ½ lemon
- Salt and pepper
Instructions
In a food processor or high-powered blender, whip the ricotta with olive oil, fresh lemon juice, lemon zest and salt until very smooth.
Whisk the vinaigrette ingredients together in a small jar.
Toss the arugula with the vinaigrette.
Spread the ricotta on a large serving plate. Top the ricotta layer with arugula, heirloom cherry tomatoes and a garnish of basil.
About this recipe
Introduction by Steve Makela.
Recipe sourced from Cooking at the Cottage — Kentucky’s only independent culinary retail store with Louisville’s premier cooking school for consumers.
Photo courtesy of Linda Kunz Bayens.
For more recipes from Cooking at the Cottage, visit cookingatthecottage.com/recipe-box
Related Stories & Recipes
Sweet Biscuit Strawberry Shortcake
Native Americans were already eating strawberries when the Europeans arrived. The crushed berries were mixed with cornmeal and baked into strawberry bread. After trying this bread, colonists developed...
