Best Tomato Salad With Ricotta Broad Beans Salsa Verde Recipes

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TOMATO & BROAD BEAN SALAD WITH SALSA VERDE



Tomato & Broad Bean Salad with Salsa Verde image

A wonderfully summery light meal. Eat on its own, with bread, other dishes as part of a mezze, or as a side. Omit the feta cheese for a completely plant-based dish.

Provided by Moorlands Eater

Categories     Main Course     Side Dish     Salad     Lunch     Light Meal

Time 1h38m

Number Of Ingredients 6

1 batch salsa verde (see Recipe Notes)
500 g broad beans in their pods
400 g tomatoes (sliced)
1 small red onion (thinly sliced)
salt & freshly ground black pepper
50 g feta cheese (optional)

Steps:

  • Make a batch of this salsa verde (see Recipe Notes below for changes to original recipe).Set aside for the flavours to meld (1 hour).
  • Pod the broad beans.Put the beans in saucepan with boiling water from a kettle and simmer until tender (depending on size and age, approximately 3-8 min).Drain the beans in a colander and cool under the running cold tap.
  • Remove the skins from the broad beans: make a nick in the skin with your thumbnail then gently squeeze until the bean pops out. Discard the skins.
  • Lay out the sliced tomatoes, onions and skinned broad beans attractively on a plate.Season lightly with salt and grind over black pepper.
  • Spoon blobs of the salsa verde all over the salad.
  • Crumble over the feta if using and serve.

HEIRLOOM TOMATOES WITH HERBED RICOTTA



Heirloom Tomatoes with Herbed Ricotta image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 14

2 cups fresh ricotta, preferably homemade (recipe follows)
3 tablespoons minced scallions, white and green parts (2 scallions)
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
Kosher salt and freshly ground black pepper
2 pints assorted heirloom tomatoes
1 teaspoon minced garlic
1 tablespoon good olive oil, plus more for drizzling
1/2 cup julienned fresh basil leaves, plus extra for garnish
Fleur de sel
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar

Steps:

  • In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
  • With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
  • When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
  • Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
  • Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
  • Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.

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