Watermelon Ricotta Salata Basil And Pine Nut Salad Recipes

WATERMELON, RICOTTA SALATA, BASIL, AND PINE NUT SALAD

Watermelon, Ricotta Salata, Basil, and Pine Nut Salad image

Provided by Cat Cora

Categories Salad Appetizer No-Cook Vegetarian Quick & Easy Ricotta Watermelon Basil Pine Nut Summer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

3 tablespoons thinly sliced fresh basil
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 4-pound seedless watermelon, cut into 1/2-inch cubes (about 6 cups)
1/2 pound ricotta salata (salted dry ricotta cheese),* cut into 1/4-inch cubes
1/4 cup pine nuts, toasted

Steps:

Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper. Place watermelon and ricotta salata in medium serving bowl. Drizzle with dressing; toss. Sprinkle with pine nuts.
*Available at supermarkets, Italian markets, and specialty foods stores.

WATERMELON, ARUGULA, AND PINE NUT SALAD

Watermelon, Arugula, and Pine Nut Salad image

While the ingredients can all be prepped ahead, the greens should be tossed through this simple salad just before serving.

Categories Salad Appetizer No-Cook Vegetarian Quick & Easy Feta Watermelon Pine Nut Arugula Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield 4 first-course servings

Number Of Ingredients 10

Ingredients

1 tablespoon fresh lemon juice
1 tablespoon red-wine vinegar
1/2 teaspoon table salt, or to taste
2 tablespoons extra-virgin olive oil
3 cups cubed (1/2 to 3/4 inch) seeded watermelon, drained (from a 2 1/2-lb piece, rind discarded)
6 cups baby arugula (6 oz)
1/4 cup pine nuts (1 oz)
1/3 cup crumbled feta or ricotta salata (1 1/2 oz)
Coarsely ground black pepper to taste
Fleur de sel to taste (optional)

Steps:

Whisk together lemon juice, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese, pepper, and fleur de sel (if using).

RICOTTA AND PINE NUT SALAD

Ricotta and Pine Nut Salad image

Here is a laid-back, unfussy salad that takes no time to prepare and is a great accompaniment to a summer pasta. It's also good on its own for lunch.

Provided by Nigella Lawson

Categories easy, quick, salads and dressings

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

2 cups ricotta
1/3 cup (lightly packed) fresh basil leaves, more for garnish
Salt and freshly ground black pepper
3/4 cup pine nuts
8 to 10 cups (loosely packed) mixed salad leaves
2 heads Belgian endive, torn into pieces
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
Paprika

Steps:

Place ricotta in a mixing bowl and break up with a fork. Tear basil leaves into pieces, and toss with ricotta. Season with salt and pepper to taste.
Place a small dry skillet over medium heat, and add pine nuts. Stir constantly until nuts are darkly golden. Transfer to a small bowl and set aside.
Arrange salad leaves on a large platter and sprinkle with Belgian endive. In a small bowl, combine vinegar and olive oil. Add salt and pepper to taste. Sprinkle mixture over salad greens, and toss. Spread pine nuts evenly over greens.
Drop small mounds of ricotta mixture onto greens. Dust ricotta with paprika, and garnish platter with basil leaves. Serve.

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