By pureeing store-bought ricotta with olive oil, salt, and lots of love, you wind up with an incredibly smooth and fluffy texture that goes so well with the bright flavors of this salad.

Whipped Ricotta Salad
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Whipped Ricotta Salad

Servings

4

Cook Time

20 minutes

Image of Whipped Ricotta Salad

Ingredients

    For the Whipped Ricotta:

  • 1 cup whole-milk ricotta cheese (chilled)
  • 2 teaspoons olive oil
  • 1/8 teaspoon salt

    • For the Dressing:

  • 1 cup packed fresh basil leaves
  • 2 tablespoons pine nuts (toasted)
  • 2 tablespoons white balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons olive oil

    • For the Salad:

  • 1 cup heirloom cherry tomatoes (halved or quartered depending on size)
  • 18 snap peas (cleaned and cut in half (about 1/4 pound))
  • 3 cups baby arugula

Instructions

  1. Originally seen on Giada At Home, Episode: Springtime In Italy.
  2. For the whipped ricotta: Place the ricotta, olive oil and salt in a food processor. Blend until light and smooth, about 30 seconds. Remove to a bowl and set aside.
  3. For the dressing: Place the basil, pine nuts, vinegar, salt and pepper flakes in a food processor. With the motor running, drizzle in the olive oil to form a smooth dressing. Set aside.
  4. For the salad: In a bowl, toss the tomatoes, snap peas and arugula with the dressing.
  5. To assemble: Spread the whipped ricotta on the bottom of a platter. Place the dressed salad on top of the ricotta, leaving some of the cheese exposed around the edges. Serve.
gluten free
vegetarian
Italian Riviera Extra Virgin Olive Oil

Italian Riviera Extra Virgin Olive Oil

from $33.00