Follow the guided recipe from Multo™ by CookingPal® to make your own ricotta cheese for this salad recipe. The included Butterfly Whisk whips the ricotta to perfection, creating a creamy base for the arugula and tomatoes. Enjoy this refreshing, herb-filled salad as a healthy, family-friendly appetizer or main dish.
Creamy whipped ricotta is the perfect base for lemon dressed arugula and a roasted tomato vinaigrette.
2 OZ / 60 G cream cheese
16 OZ / 650 G ricotta cheese
2 OZ / 60 G whole milk
1 TSP salt
1 OZ / 30 G shallot
1 EA garlic clove
2 TBSP olive oil
1 EA lemon
16 OZ / 450 G cherry tomatoes
2 TBSP red wine vinegar
5 OZ / 140 G arugula
1 TSP black pepper
Attach butterfly whisk.
Add cream cheese, ricotta, milk, and 1/2 teaspoon salt to mixing bowl. Whip for 2 minutes / speed 2. Transfer to another bowl and refrigerate until ready to serve. Wash and dry mixing bowl.
Add shallot and garlic to mixing bowl. Chop the mixture for 15 seconds / speed 8.
Add olive oil and tomatoes. Remove the measuring cup and cook for 20 minutes/ 212°F|100°C / speed 1.
Add red wine vinegar, remaining salt and zest of one lemon.
Blend the mixture for 30 seconds / speed 8. Season with salt and pepper to taste.
Toss arugula with juice of zested lemon.
Spread ricotta onto serving platter. Drizzle vinaigrette over ricotta and top with mound of arugula and black pepper.
Cut tomatoes in half and add to medium bowl. Zest and juice remaining lemon and add to bowl with tomatoes. Add olive oil, remaining salt, and pepper and toss to combine. Top ricotta with fresh arugula and tomato salad.
Enjoy your meal!
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