Perfect spring salad
Serves 8-10
4 pints strawberries, washed, hulled, and sliced into quarters 1 pint raspberries, washed and blotted dry 1-2 cups sliced almonds 1 small bunch baby arugula, sliced into thin ribbons Kosher salt 2 lemons, zested and juiced 1 1/2 cups fresh, drained ricotta cheese 2 tablespoons sugar (or more, to taste) 1/2 teaspoon nutmeg
Toss the strawberries, raspberries, almonds, and sliced arugula with a pinch of kosher salt and the zest of 1 lemon.
For the dressing: In a separate bowl, mix the lemon juice and remaining lemon zest with the ricotta, sugar, and nutmeg. Taste and sweeten to taste, if necessary.
Serve the salad with the dressing on the side.
1 comment:
Both recipes look extremely yummy. I don't even know how to poach eggs or is it blanch eggs? Looks like I need to jump on that bandwagon and learn a thing or two from you. Maybe in Mexico?!? We are so excited to see you guys...soon.
Post a Comment