Insalata di verdure crude con ricotta montata

Ingredienti

• 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

Preparazione

1. 1

   In a food processor, blend the ricotta, 2 teaspoons olive oil, and pinch of table saltAmount1 pinchIngredienttable salt until light and smooth.

2. 2

   Transfer to a medium bowl.

3. 3

   In a large bowl, toss the tomatoes, snow peas, radishes, and spinach with 2 Tablespoons olive oilAmount2 tbspIngredientolive oil.

4. 4

   Sprinkle with sea saltAmount1/2 tspIngredientsea salt and toss again.

5. 5

   To serve, place a dollop of whipped ricotta on a salad plate.

6. 6

   Top with veggie salad and garnish with crushed pistachiosAmount1/4 cupIngredi...: Top with veggie salad and garnish with crushed pistachiosAmount1/4 cupIngredientcrushed pistachios.