Tomato and Ricotta Salad
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
-
For the ricotta cheese
- 4 cups whole milk
- 1 cup buttermilk
- 1 pinch nutmeg
- 2 tablespoons finely grated parmesan cheese
- 1⁄8 teaspoon salt
-
For the croutons
- 1 (5 inch) baguette
- 2 tablespoons olive oil
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
-
For the salad
- 3 -4 lbs heirloom tomatoes (select a broad variety)
- kosher salt (or fleur de sel)
- fresh ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon aged balsamic vinegar
- 1⁄2 cup basil leaves, packed, torn
directions
-
For the ricotta:
- In a heavy saucepan, warm the milk, buttermilk and nutmeg over high heat; stir the mixture frequently until it reaches 120 degrees (warm to the touch), about 2 to 3 minutes.
- Now stir occasionally; the milk will begin to separate; when it reaches 175 degrees to 180 degrees, about 1 to 2 minutes, gently scrape the bottom of the saucepan; the curds will rise to the top; cook at 180 degrees for 1 minute.
- Line a strainer or colander with cheesecloth and place it over a bowl or pot large enough to catch the liquid from the cheese and pour the contents of the saucepan into the strainer.
- Gently stir in the Parmesan and salt while the mixture is still hot.
- Gather up the corners of the cheesecloth and tie it up with string and let it drain for 15 minutes.
- Once the ricotta is at room temperature, transfer it to an airtight container and store it in the refrigerator until ready to use (makes 1 cup).
-
For the croutons:
- Heat the oven to 350 degrees.
- Tear the baguette into chunks, toss lightly with the olive oil and season with salt and pepper.
- Bake for 10 minutes until golden (makes 2 cups).
-
For the assembly of the salad:
- Cut the tomatoes (which you have NOT refrigerated)into different shapes and sizes.
- Season with salt and pepper to taste; drizzle the tomatoes with the olive oil; and arrange on serving plates.
- Drizzle the tomatoes with the aged balsamic vinegar.
- Scatter the croutons and torn basil atop the tomatoes.
- Top each salad with two quenelles of ricotta cheese (use two tablespoons to form the cheese into ovals, each about a tablespoon of cheese).
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Reviews
-
I tagged this to use up tomatoes. This was a "stepping out of my comfort zone" thing for me! I wasn't brave enough to try the homemade ricotta. Will save to try sometime. I did have regular balsamico, so tried simmering it, but ended up sticking it to the bottom of the pan! I added a bit of water to get some out. The salad was an interesting combination that I'm glad I tried, but might try without the basil next time.
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>