RECIPE

Arugula Salad with Ricotta Salata

  • ACTIVE:
  • TOTAL TIME: 30 MIN
  • SERVINGS: 4

Chef Way For this crunchy, nutty salad, Lidia Bastianich likes to use dandelion greens, which aren't always easy to find.

Easy Way Arugula stands in for the elusive dandelion greens.

  • ACTIVE:
  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • BASIC-EASY
  • FAST

Ingredients

  • Ingredients
    1. 1/4 cup plus 2 tablespoons extra-virgin olive oil
    2. 2 tablespoons red wine vinegar
    3. 1 teaspoon honey
    4. 1/2 cup salted roasted almonds, coarsely chopped
    5. 3 bunches arugula, thick stems discarded
    6. 1/2 pound ricotta salata cheese, shaved with a peeler
    7. Salt and freshly ground pepper

Directions

  1. In a blender, blend the oil, vinegar, honey and 2 tablespoons of the almonds; transfer to a bowl. Add the remaining ingredients, season with salt and pepper and toss. Serve right away.