Primavera Lettuce Salad

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By: Andrew Chase

Simple salads can be a refreshing course before the dessert. Ricotta salata is an Italian pressed and dried salted ricotta made from cow's or sheep's milk, the latter being especially tasty. You can substitute feta cheese if you like or you can top the salad with some fresh goat's milk cheese as well.

Ingredients

2 heads Boston lettuce (or 4 small heads Bibb lettuce)

1 bunch arugula

1/2 cup (125 mL) extra-virgin olive oil

5 tsp (25 mL) lemon juice

2 tsp (10 mL) white wine vinegar

1/4 tsp (1 mL) pepper

Pinch salt

1 cup (250 mL) shredded ricotta salata

3 tbsp (45 mL) finely chopped chives

Preparation

Quarter Boston lettuce (or halve Bibb lettuce); wash and drain well.

Arrange arugula leaves on 8 salad plates; top with lettuce.

In bowl, whisk together olive oil, lemon juice, wine vinegar, pepper and salt; drizzle over lettuce on individual plates. Top with ricotta salata and chopped chives.

Makes 8 servings.

Serving(s): 8

Nutritional Information
Per serving: about
Calories	185
Protein	6 g
Fat (total)	17 g
Sat. Fat	4 g
Carbohydrate	3 g
Fibre	1 g
Cholesterol	15 mg
Sodium	177 mg
Calcium	18 % RDI
Iron	4 % RDI
Vitamin A	11 % RDI
Vitamin C	13 % RDI
Folate	23 % RDI

Also in this menu:

An Italian feast

Source

Homemakers Magazine: May 2004

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