Ricotta, Spinach and Nut Salad

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Ricotta, Spinach and Nut Salad

Ricotta, Spinach and Nut Salad

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Introduction

With this recipe we can say there is no cooking as such; the preparation for this “fresh” cheese is based only on the milk curdling, due to the addition of lemon, but at a precise temperature to get the correct result. Making this cheese is very simple and the variations we can achieve are countless, by simply incorporating all kinds of aromas and complements such as vegetables, nuts, etc.

Ingredients

For the ricotta:
500 ml milk
15 ml lemon juice
3 g cumin
2 g salt

For the salad:
100 g olive oil
30 g red wine vinegar
5 g honey
Salt
30 g toasted pine nuts
200 g baby spinach leaves
30 g toasted hazelnuts
1 pear
1 lemon
1 spring onion

What you need

Induction cooktop with temperature control
Grater
Lekué Cheese Maker

Preparation

Ricotta
Salad

General Information

85ºC | 15 min.
Milk, nuts
4 servings

Preparation

Ricotta
Salad

Step 1

Heat the milk to 85°C and add the juice of one lemon and the cumin. Keep at this temperature for 15 minutes without mixing. Leave it to strain in the cheese maker for a minimum of 2 h.

Step 1

VINAIGRETTE: Mix the vinegar, honey and salt. Emulsify with the olive oil, adding it little by little and stirring constantly.

Step 2

Season the spinach leaves in a bowl with the vinaigrette ensuring it is well mixed. Add the pear cut into julienne strips.

Step 3

Serve the salad on a plate and complement with hazelnuts, pine nuts, the spring onion cut into thin slices and the ricotta. Finally grate a little lemon peel over the top.

Notes

If we want the cheese to have a smoother texture, we can incorporate a yogurt and 50 g of cream for every ½ litre of milk.