Best 2 Whipped Ricotta Salad Recipes

Whipped ricotta salad is a light and refreshing dish that is perfect for any occasion. The creamy ricotta cheese is whipped until smooth and fluffy, then combined with fresh herbs, lemon zest, and honey. The result is a flavorful and versatile salad that can be served as an appetizer, side dish, or even a main course. With its creamy texture and bright flavors, it is sure to be a hit with everyone who tries it.

Let's cook with our recipes!

WHIPPED RICOTTA SALAD

Whipped Ricotta Salad image

Provided by Giada De Laurentiis

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup whole-milk ricotta cheese, chilled
2 teaspoons olive oil
1/8 teaspoon salt
1 cup packed fresh basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons white balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
1 cup heirloom cherry tomatoes, halved or quartered depending on size
18 snap peas, cleaned and cut in half (about 1/4 pound)
3 cups baby arugula

Steps:

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.

SNAP PEA SALAD WITH WHIPPED RICOTTA RECIPE - (4.5/5)

Snap Pea Salad with Whipped Ricotta Recipe - (4.5/5) image

Provided by Chez_Alexander

Number Of Ingredients 11

Ingredients

8 ounce sugar snap peas
2/3 cup ricotta cheese
1 teaspoon lemon zest, grated and divided
1/2 cup pea tendrils or shoots
1/4 cup sliced fresh chives
2 tablespoons fresh mint, torn
2 tablespoons fresh dill, coarsely chopped
2 teaspoons fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper

Steps:

Bring a medium saucepan of water to a boil over high. Add peas and cook just until bright green and barely tender, about 1 minute. Immediately transfer peas to a bowl of ice water; let stand 5 minutes. Drain well. Thinly slice lengthwise. Process ricotta and 1/2 teaspoon lemon rind in a food processor until smooth and creamy, about 15 seconds. Spread mixture on a serving platter. Toss together sliced snap peas, pea tendrils, chives, mint, dill, and lemon juice in a large bowl. Arrange on top of ricotta mixture. Drizzle with oil, and sprinkle with salt, pepper, and remaining 1/2 teaspoon lemon rind.

Tips:

To make the creamiest whipped ricotta, use whole-milk ricotta cheese and whip until it is light and fluffy.
If you don't have lemon zest on hand, you can substitute orange zest or grapefruit zest.
For a more savory salad, add chopped fresh herbs such as basil, oregano, or thyme.
To make the salad ahead of time, prepare all of the ingredients and assemble the salad just before serving.
This salad is best served immediately after it is made, but it will keep in the refrigerator for up to 2 days.

Conclusion:

Whipped ricotta salad is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. It is light, creamy, and refreshing, with a bright, tangy flavor. This salad is also a good source of protein, calcium, and vitamins. Whether you are looking for a quick and easy meal or a special occasion dish, whipped ricotta salad is sure to please everyone at your table.