Strawberry, hazelnut and ricotta salad

strawberry, hazelnut and ricotta salata salad - scalingbackblog.com

I’ve been having a great time experimenting in my garden this summer with some new plants that I’ve never attempted to grow before.  I have raised beds made out of metal and I struggle a bit with keeping my salad greens from bolting when it gets really hot.  I decided to try some sorrel, it’s a perennial herb that has a nice citrusy bite.  It’s beautiful bright green leaves and and intense red veins make a great addition to your favorite salad mix.  It’s best to pick the leaves when they are young as they can get a bit tough as they mature.  I highly encourage you to seek some out if you’ve never tried it.  Feel free to use spinach, arugula or your favorite salad greens if you can’t find any sorrel.  The strawberries are the star of this dish so make sure to use ripe, local berries if you can find them.  You know the ones I’m talking about, red all the way through and so delicate you need to use them within a day or two.  The sweetness of the berries are a nice contrast to the slightly sour tang of the sorrel, the ricotta adds a nice salty note and the crunch of the hazelnuts round everything out nicely.

strawberry, hazelnut and ricotta salata salad - scalingbackblog.comstrawberry, hazelnut and ricotta salata salad - scalingbackblog.com

Strawberry hazelnut and ricotta salad
Author: 
Serves: 4
 
Since the berries are the star, make sure to use the freshest strawberries you can find. If you can't find ricotta salata, substitute your favorite goat cheese or feta instead.
Ingredients
  • 1 tablespoon sherry vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon finely minced shallot
  • 1 teaspoon honey
  • salt and pepper to taste
  • 3 tablespoons extra-virgin olive oil
  • 8 cups sorrel, spinach or your favorite salad blend
  • 2 cups of strawberries, trimmed and sliced
  • ⅓ cup ricotta salata, crumbled
  • ½ cup roasted hazelnuts
  • ½ cup fresh basil, chopped
Instructions
  1. Whisk together the vinegar, lemon juice, shallot, and honey and season to taste with salt and pepper. Slowly whisk in the olive oil until well combined.
  2. Toss the sorrel with the strawberries, hazelnuts, basil, ricotta salata and dressing. Garnish the salad with additional basil and hazelnuts if desired.

strawberry, hazelnut and ricotta salata salad - www.scalingbackblog.com  strawberry, hazelnut and ricotta salata salad - scalingbackblog.com  strawberry, hazelnut and ricotta salata salad - scalingbackblog.com

  • 1 Comment
  • Facebook
  • Twitter
  • Pinterest
  • Stumbleupon
  • Email
  • Meet Tina | Scaling Back Blog

    Self-taught cook, photographer.  You can usually find me at a farmers market dreaming up alternative recipes for my allergy prone family.

    One thought on “Strawberry, hazelnut and ricotta salad

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe: