Primavera Lettuce Salad
- Vegetable recipes
- Diabetes-friendly
- Kid-friendly
- Heart-healthy
Simple salads can be a refreshing course before the dessert. Ricotta salata is an Italian pressed and dried salted ricotta made from cow's or sheep's milk, the latter being especially tasty. You can substitute feta cheese if you like or you can top the salad with some fresh goat's milk cheese as well.
Ingredients
- 2 heads Boston lettuce (or 4 small heads Bibb lettuce)
- 1 bunch arugula
- 1/2 cup (125 mL) extra-virgin olive oil
- 5 tsp (25 mL) lemon juice
- 2 tsp (10 mL) white wine vinegar
- 1/4 tsp (1 mL) pepper
- Pinch salt
- 1 cup (250 mL) shredded ricotta salata
- 3 tbsp (45 mL) finely chopped chives
Preparation
Quarter Boston lettuce (or halve Bibb lettuce); wash and drain well.
Arrange arugula leaves on 8 salad plates; top with lettuce.
In bowl, whisk together olive oil, lemon juice, wine vinegar, pepper and salt; drizzle over lettuce on individual plates. Top with ricotta salata and chopped chives.
Makes 8 servings.
Advertisement
_
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...