Peach Salad with Creamy Ricotta and Oregano Crumb Foodie Luce
Heat a grill pan over medium-high heat and brush lightly with olive oil. Add the peach slices and cook for 1-2 minutes until lightly charred. Remove from the pan and set aside. Toss together the bread, peaches, tomatoes, walnuts, and shallot in a large bowl.
Tomato, peach and ricotta salad Italian Notes
Directions. Arrange slices of ripe white peaches and large heirloom tomatoes on a platter. Top with a few thin slices of red onion, torn fresh basil, and crumbled ricotta salata. Season with coarse salt and freshly ground pepper. Drizzle with extra-virgin olive oil. Garnish with basil sprigs. Originally appeared: Martha Stewart Living, March 2010.
Peach and Ricotta Salad
Cut each slice of ham in half lengthwise and then wrap a piece around the center of each peach wedge, like a belt. Heat the oil in a large skillet over medium-high heat. Add the wrapped peaches and cook until the ham is browned and a little crisp on all sides, turning with tongs, 1 to 2 minutes per side. Remove the pan from the heat.
Grilled Peach + Ricotta Salad 101Mile Kitchen
Peel and cut in half and stone. Whisk oil, vinegar, and honey in a small bowl until honey is dissolved; season with salt. Toss peaches, tomatoes, and half of dressing in a medium bowl; let sit 5 minutes. Place the ricotta In a medium bowl and whip with a whisk until creamy and fluffy. Swirl at the bottom of a large serving platter.
Fresh Peach Salad Recipe with Basil A Spicy Perspective
Grab the ricotta from the fridge and add salt to taste, then mix well and spread on each baguette slice. Top the ricotta with the peach slices, add the tyme sprigs and drizzle with balsamic vinegar. Prep Time: 5 minutes. Cook Time: 10 minutes. Cuisine: Italian.
Watermelon Peach Salad with Mint and Ricotta Salata Le Petit Eats
A base of arugula (or other light greens like baby kale + spinach would work well too), a few dollops of ricotta (I used good whole milk ricotta), sliced peaches, sliced avocado, torn basil, thyme, salt, and peppers.
Chicken, peach & fig salad with ricotta salata Healthy Recipes WW
Instructions. Cut peaches in half and remove pits. Thinly slice peaches and place in a large bowl with arugula. In a separate small bowl, whisk together vinegar, honey, mustard, and shallot. Slowly add the olive oil in a stream, whisking until emulsified. Stir in the tarragon.
Grilled Peach + Ricotta Salad 101Mile Kitchen
Transfer to a food processor or blender along with the red pepper flakes and a small pinch of salt. Pulse until the pistachios are in small pieces. Cut the peaches into ½" thick slices and combine in a bowl with the peaches, beans (if using- see note), and ricotta. Add the pistachio mixture and drizzle with the lemon juice and olive oil.
Ricotta Tartine With MaplePeach Compote Motive Nutrition
To arrange salad, layer peach and tomato slices with croutons, dot with ricotta, and top with cherry tomatoes. Set aside while you make the balsamic reduction. Set a small sauce pan over medium/medium-high heat and add vinegar - adjust heat so that vinegar bubbles moderately.
Griddled Peach, Heirloom Tomato & Ricotta Salad Recipe Abel & Cole
This Peach Salad is a modern Italian classic that makes the best of ripe, juicy peach bounties of the summer. The spectrum of flavours and textures here is simply perfection: Sweet peaches, peppery rocket/arugula, salty prosciutto, milky mozzarella and a zesty lemon dressing to bring the this merry band of Italian ingredients together (the dressing is the drummer, I guess? )
Tomato, Peach, and Avocado Salad with Ricotta Salata The Pollan Family
Directions. In a small bowl, stir together the ricotta, minced basil, lemon zest, 1/8 teaspoon fine sea salt, and 1/2 teaspoon black pepper. Layer the tomatoes, peaches, onions, and avocados on a large platter. Sprinkle with salt and pepper. Drizzle the top with pomegranate molasses and plenty of olive oil.
Peach Salad with Creamy Ricotta and Oregano Crumb Foodie Luce
Instructions. Heat a barbecue grill or griddle pan over a medium heat. Cut the peaches into quarters, removing the stone. Brush the peach slices with the oil, and drizzle over the maple syrup. Sprinkle on the thyme and sea salt. Grill the peach slices for 3-4 minutes on each side, until lightly charred.
Heirloom Tomato & Peach Salad (With images) Peach salad, Food, Recipes
Combine peaches, pecans, and baby spinach in a large bowl, adding in endive as you tear off leaves. Add ½ honey-lemon vinaigrette, cover, and shake it like there's no tomorrow. Lettuce celebrate! Arrange salad leaves on a serving platter, add dollops of ricotta onto greens, sprinkle with S&P, and drizzle with remaining dressing (as needed).
Ricotta and Pine Nut Salad Recipe NYT Cooking
Preheat the oven to 350 degrees F. Spread the almonds out on a baking sheet and bake until light golden, 6 to 8 minutes. Set aside to cool. Bring a medium saucepan of water to a boil. Cut an "x.
The Chic Lab PEACH & RICOTTA SALAD YouTube
Layer in ¼ loosely packed cup of basil. Top the greens: Evenly arrange the peaches and onions over top. Crumble on 2 tablespoons of goat cheese, and sprinkle with ¼ cup of chopped walnuts. Add the dressing: When ready to serve, lightly dress the salad with the vinaigrette dressing, tossing gently.
Heirloom Tomato, White Peach, and Ricotta Salata Salad
For the Salad. 2 ripe peaches, quartered and/or halved; 1 cup fresh cherries, some left whole, some sliced in half; 1 cup cherry and or sungold tomatoes, sliced in half; 8 oz. ricotta, whole milk preferred; 2 oz. toasted hazelnuts, crushed with the flat side of a knife blade, or chopped; 4-5 lettuce leaves, washed and patted dry; Dressing, below; Summer Basil Sauce
