A superb salad using ricotta cheese and garland chrysanthemum, taught by an Italian chef. Once you learn the base sauce, you can arrange it with various vegetables. Please try this healthy and texturally delightful dish.
Ingredients
Main Ingredients (4 servings)
- Garland Chrysanthemum 1 bunch
- Ricotta Cheese 250g
- Apple 1/2
- Walnuts 40g
- Raisins 50g
Seasonings
- Salt (to taste)
- Black Pepper (to taste)
- Red Wine Vinegar (a splash)
- Honey (to taste)
Steps
- Soak 1 bunch of garland chrysanthemum in water or lukewarm water (around 50℃) to make it crisp.
- Cut the thicker stems of the crisped garland chrysanthemum in half, and then cut the leaves into bite-sized pieces.
- Roughly chop 40g of walnuts or lightly crush them.
- Remove the core from 1/2 apple, and cut it into bite-sized pieces with the skin on. Sprinkle with a little lemon juice to prevent browning.
- Strain 250g of ricotta cheese through a sieve to make it smooth.
- Place the strained ricotta cheese in a bowl, add salt (to taste), black pepper (to taste), and red wine vinegar (a splash), and mix.
- Add the prepared garland chrysanthemum, crushed walnuts, 50g of raisins, and the lightly drained apple to the bowl with the seasoned ricotta cheese, and mix everything well.
- Plate the salad, and drizzle with honey (to taste) if desired.
- Finish with a grind of black pepper to taste.
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