Best Apricot And Arugula Salad With Fresh Ricotta Recipes

ARUGULA SALAD

Steps:

• Place the arugula, carrots, and tomatoes in a large bowl.
• In a small bowl or large measuring cup, whisk together the dressing ingredients: lemon juice, balsamic vinegar, olive oil, and salt. (Alternatively, you can shake them all together in a mason jar with a tight-fitting lid).
• Drizzle enough over the arugula to moisten it, then toss to combine.
• Sprinkle Parmesan and any desired nuts or herbs over the top. Serve immediately with a drizzle of extra dressing as desired.

ARUGULA SALAD WITH PEAR, BLUE CHEESE AND APRICOT VINAIGRETTE

Steps:

• Combine arugula leaves and bibb lettuce in a salad bowl. Squeeze a little lemon juice over pear slices to keep them from browning. Arrange them on top of lettuces. Top salad with blue cheese crumbles. Combine vinegar and apricot preserves. Stream in oil as you whisk dressing. Pour dressing over salad, season with salt and black pepper, to taste, and serve.

ARUGULA, FENNEL, AND APRICOT SALAD

Steps:

• Whisk vinegar and shallot in medium bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
• Place arugula, sliced fennel, and apricots in large bowl. Whisk chopped fennel fronds into dressing. Drizzle dressing over salad and toss to coat evenly. Season to taste with salt and pepper. Transfer salad to large serving bowl. Sprinkle pistachios over and serve.

ARUGULA SALAD WITH GRILLED APRICOTS AND PISTACHIOS

Steps:

• Heat a griddle over a hot grill or burner, or preheat an indoor grill.
• Combine arugula, half the pistachios, and basil in a large bowl.
• Whisk together vinegars, salt and pepper, and 3 tablespoons of the olive oil.
• Cut apricots in half and remove pits. Brush cut side with remaining olive oil. Grill for about 2 minutes on the cut side, until seared but intact. Remove from the heat.
• Toss together arugula mixture, dressing and half the apricots. Arrange on a platter. Arrange the remaining apricots, goat cheese or feta and remaining pistachios over the top, and serve.

SICILIAN STUFFED PIZZA WITH RICOTTA AND ARUGULA

Steps:

• Turn oven to 450 degrees and put a pizza stone on the middle shelf to heat for 20 to 30 minutes. (Alternatively, use a heavy-duty baking sheet.)
• Sprinkle a clean work surface lightly with semolina. Place the pizza dough on top and push down with your hands, flattening it. Dust lightly with semolina, if it seems sticky. Press down and outward with fingers to a diameter of about 8 inches. (You may use a rolling pin if you prefer.)
• Sprinkle more semolina beneath the dough so it will easily slide as you begin to stretch it in all directions to a diameter of about 10 inches.
• To transfer the dough to the oven, slide a pizza peel (or something similar, like the steel, rimless bottom of a tart pan or a stiff piece of cardboard) under the dough. There should be sufficient semolina on the bottom of the dough to keep it from stickling to the peel.
• Transport the dough to the oven and quickly slip it from the peel onto the pizza stone. In a few minutes it will begin to puff. Let it bake for 8 to 10 minutes, until nicely browned and well puffed. Remove from oven and place on a cutting board.
• Use a knife to cut all the way around at the edge, separating the top half from the bottom. Add the fillings: Spoon the ricotta in blobs to cover the surface, then smooth briefly. Drizzle ricotta with 3 tablespoons olive oil and arrange randomly the anchovy, pepper strips and basil. Season lightly with salt, pepper and crushed red pepper to taste.
• Cover everything with pecorino and arugula and put the top back on the pie. Use a large knife to cut the pie in half, then in wedges of what ever size you with. Serve immediately.

WHIPPED RICOTTA SALAD

Steps:

• For the whipped ricotta: Place the ricotta, olive oil and salt in a food processor. Blend until light and smooth, about 30 seconds. Remove to a bowl and set aside.
• For the dressing: Place the basil, pine nuts, vinegar, salt and pepper flakes in a food processor. With the motor running, drizzle in the olive oil to form a smooth dressing. Set aside.
• For the salad: In a bowl, toss the tomatoes, snap peas and arugula with the dressing.
• To assemble: Spread the whipped ricotta on the bottom of a platter. Place the dressed salad on top of the ricotta, leaving some of the cheese exposed around the edges. Serve.

APRICOT AND ARUGULA SALAD WITH FRESH RICOTTA

Steps:

• In a small bowl, combine the ricotta, zest, 1/4 teaspoon salt, and a pinch of black pepper. Set aside.
• Combine the vinegar, mustard, and 1/4 teaspoon salt in a small bowl. Whisk to blend, and continue to whisk as you drizzle in the olive oil.
• Put the arugula and apricots in a large bowl, drizzle about two-thirds of the dressing over, and toss gently but thoroughly with your hands. Toss and taste the salad. Add more dressing or vinegar, salt, and pepper as needed. Spread on a serving platter, or divide among 4 salad plates.
• Scatter teaspoonfuls of the ricotta mixture over the salad.
• Make extra of the ricotta mixture and spread it on bruschetta or toast.