Raw Veggie Salad with Whipped Ricotta
This no-cook salad is all bright tomatoes, crisp snow peas, peppery radishes, and ribbons of spinach piled over a cloud of whipped ricotta. It’s fresh and simple, but the pistachios give it that little salty-crunchy finish that makes it feel dinner-party cute.
Ingredients
- 1 cupwhole-milk ricotta, chilled
- 2 tspolive oilAmount2 tbspIngredientolive oil
- 1 pinchtable saltAmount1 pinchIngredienttable salt
- 1/2 tspsea saltAmount1/2 tspIngredientsea salt
- 1 cupyellow cherry tomatoesAmount1 cupIngredientyellow cherry tomatoesPreparationhalved and quartered halved and quartered
- 1 cupred cherry tomatoesAmount1 cupIngredientred cherry tomatoesPreparationhalved and quartered halved and quartered
- 1/2 lbsnow peasAmount1/2 lbIngredientsnow peas
- 2radishesAmount2IngredientradishesPreparationthinly sliced thinly sliced
- 2 cupbaby spinachAmount2 cupIngredientbaby spinachPreparationcut into ribbons cut into ribbons
- 2 tbspolive oilAmount2 tbspIngredientolive oil
- 1/4 cupcrushed pistachiosAmount1/4 cupIngredientcrushed pistachios
Instructions
- 1
In a food processor, blend the ricotta, 2 teaspoons olive oil, and pinch of table saltAmount1 pinchIngredienttable salt until light and smooth.
- 2
Transfer to a medium bowl.
- 3
In a large bowl, toss the tomatoes, snow peas, radishes, and spinach with 2 Tablespoons olive oilAmount2 tbspIngredientolive oil.
- 4
Sprinkle with sea saltAmount1/2 tspIngredientsea salt and toss again.
- 5
To serve, place a dollop of whipped ricotta on a salad plate.
- 6
Top with veggie salad and garnish with crushed pistachiosAmount1/4 cupIngredi...: Top with veggie salad and garnish with crushed pistachiosAmount1/4 cupIngredientcrushed pistachios.
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