One for the books

After a long day spent running around in the sun there was nothing better sounding than fresh greens, crisp things, and ricotta cream.

A sweet pause button enjoyed at the open fronted restaurant Lea as the setting sun stretched out across the sky in bands of gold and pink beyond the street.

A deep breath in a bowl.


A means to lean back a little easier.


A feel good clean you want to eat again and again.

Within a week after this dinner my whole mouth was craving these flavors again, so I took it home, only to realize this salad wasn't as relaxing as I thought.

After tossing the ingredients together the first time I sat down to a soggy bowl of ricotta smeared greens: still flavorful but not quite right.

So of course I had to make it again.

A little research showed me that I might be using the wrong type of ricotta, but wanting to keep the fresh vibe of the salad, I wasn't convinced it's aged counterpart would do the trick.  In mixing the two together I found the cheese could form a chunk that didn't weigh the greens down, a delicious blend that was perfect.

So perfect that it took me well past daylight to get it right.  Which meant no pictures.  Which of course meant I had to make it again.

As I tossed the ingredients together for a third time I started to question if I really meant that this was a salad one could eat again and again.  With a fridge full of leftover asparagus, peas, and radish behind me I sat down finally.

I took the final first bite and it hit me again.

A pause, a deep breath, and a soul beaming with victorious glory.

Ricotta Salad

Inspired by Lea

Ingredients

• Asparagus, blanched
• Bread
• 1-2 radish, chopped
• Greens, of choice
• Mint
• White vinegar
• Olive oil
• Salt and pepper
• Snap peas, chopped
• Snow peas, chopped
• Ricotta
• Hard cheese (such as ricotta salata, parmesan, or asiago), grated

Combine
For the asparagus:

1. Fill a large mixing bowl halfway with cold water and a few ice cubes.
2. Cut the hard bottom ends off the asparagus, then cut each stem in half.
3. Add half an inch of water to a large pot with a steamer, bring the water to a boil, add the asparagus and cover the pot, steaming for 2-3 minutes until the asparagus turns bright green.
4. Dump the asparagus into a strainer, then submerge the strainer in the ice-bath for 3 minutes until the asparagus is cooled.

For the toast:

1. Toast slices of bread to liking, spread with a little ricotta cheese.
2. Slice the radish very thinly.
3. Heat a little olive oil in a small pan over medium heat.  Add the radish, cook until browned, then dump on toast.

For the salad:

1. In a large mixing bowl whisk together a little oil and a little vinegar.
2. Gently toss the greens and mint until just covered.
3. In a small mixing bowl, toss teaspoons of ricotta with parmesan.
4. Toss the ricotta, peas, asparagus, and greens gently together.
5. Enjoy!