RICOTTA AND PINE NUT SALAD
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.
Provided by Nigella Lawson
Categories easy, quick, salads and dressings
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- 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.
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Lalah chandler
[email protected]I would not make this salad again.
Misty Shilt
[email protected]This salad was a waste of time and ingredients.
Osexy John
[email protected]I thought this salad was just average. I've had better.
Israr Noori
[email protected]This salad was just okay. It wasn't bad, but it wasn't anything special either.
Towa Jhain
[email protected]I would not recommend this salad to anyone.
Malli Babji
[email protected]This salad was a complete disaster. The ricotta cheese was sour and the pine nuts were rancid.
Guist Guist
[email protected]I wasn't a fan of the combination of flavors in this salad. I think the roasted red peppers and ricotta cheese were too overpowering.
mike ibrahim
[email protected]This salad was a bit too oily for my taste. I think I would use less olive oil next time.
Dave Siale
[email protected]I found this salad to be a bit bland. I added some extra lemon juice and salt and pepper, and it was much better.
Micah Linville
[email protected]This salad was easy to make and very flavorful. I will definitely be making it again.
Tooba Bareejo
[email protected]I'm not a big fan of pine nuts, so I used chopped walnuts instead. It was still very good.
Sampson John
[email protected]This salad is a great way to use up leftover roasted red peppers. I also added some chopped sun-dried tomatoes and it was delicious.
Da'Shaun Johnson
[email protected]I'm not usually a fan of ricotta cheese, but I loved it in this salad. It was so creamy and flavorful.
U GA
[email protected]This was a delicious and refreshing salad. I used arugula instead of spinach and it was perfect.
Lisa Osei
[email protected]I've made this salad several times now and it's always a crowd-pleaser. It's so easy to make and the ingredients are readily available.
Gideon Bobai
[email protected]This salad was a hit at my last dinner party. The combination of sweet roasted red peppers, creamy ricotta, and crunchy pine nuts was a perfect balance of flavors and textures.