Beet Salad With Ricotta Salata And Black Olive Croutons Recipes

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BEET SALAD WITH RICOTTA SALATA AND BLACK OLIVE CROUTONS

Provided by Barbara Lynch

Categories     Salad     Cheese     Leafy Green     Olive     Vegetable     Side     Roast     Vegetarian     Beet     Fall     Healthy     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16



Beet Salad with Ricotta Salata and Black Olive Croutons image

Steps:

  • Make croutons:
  • Put oven rack in middle position and preheat oven to 400°F.
  • Stir together olive paste, oil, and a pinch of pepper in a bowl, then add bread, gently tossing to coat. Spread bread in 1 layer in a shallow baking pan and toast, stirring once, until golden, 8 to 10 minutes. Cool in pan on a rack, then transfer to a small bowl.
  • Roast beets for salad:
  • Increase oven temperature to 425°F.
  • Wrap beets tightly in double layers of foil in 4 bundles (about 10 beets each) and roast until tender, about 1 hour.
  • Carefully unwrap beets and, when cool enough to handle, slip off and discard skins. Trim beets and halve lengthwise.
  • Make vinaigrette while beets cool:
  • Whisk together shallot, mustard, vinegar, lemon juice, soy sauce, and salt in a small bowl, then add oil in a slow stream, whisking until emulsified. Season with pepper.
  • Assemble salad:
  • Toss beets with 1/4 cup vinaigrette in a bowl, then season with salt and pepper. Divide beets among 8 plates and top with frisée. Drizzle frisée with remaining vinaigrette and sprinkle croutons on top. Shave thin slices of ricotta salata over each salad using a cheese plane or a vegetable peeler.

For croutons
2 tablespoons prepared black olive paste (not tapenade)
1 tablespoon extra-virgin olive oil
2 slices firm white sandwich bread, crusts discarded and bread cut into 1/4-inch dice (1 cup)
For salad
3 pounds baby (1-inch) beets with greens (about 40), stems trimmed to 3/4 inch
3 ounces frisée (French curly endive), cut into bite-size pieces, or baby arugula (2 cups)
1/4 pound ricotta salata
For vinaigrette
1/3 cup finely chopped shallot
1 1/2 tablespoons whole-grain mustard
1 1/2 tablespoons white-wine vinegar
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons soy sauce
1/4 teaspoon salt
3 tablespoons grapeseed oil

KALE AND RICOTTA SALATA SALAD

This sharp and refreshing salad takes only minutes to put together but is a crowd-pleaser of the first order. This dish would be equally at home at a potluck or as a first course at a dinner party, and no one has to know that you didn't work for hours on it.

Provided by Kim Severson

Categories     dinner, lunch, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 6



Kale and Ricotta Salata Salad image

Steps:

  • Trim the leaves of the kale above where the stems become thick. (You're going to eat this raw; steam the stems for another use if you like.) Stack the leaves in a pile, roll them like a cigar, and slice it thin crosswise.
  • Mix together the shallot, lemon juice, salt (go easy on this at first since the cheese is salty), and oil; taste and add more oil if you like.
  • Toss the dressing with the kale and ricotta salata, taste and adjust seasoning, and serve.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 22 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 362 milligrams, Sugar 3 grams

1 bunch of Tuscan (lacinato) kale
1 big shallot, chopped fine
The juice of a lemon (preferably Meyer), about 2 two tablespoons
Salt and pepper
1/4 cup of olive oil, or more
1 cup ricotta salata, coarsely shredded

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