Best Watermelon Ricotta Salata Basil And Pine Nut Salad Recipes

Ricotta and Pine Nut Salad image

Provided by Nigella Lawson

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 9

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.

Watermelon, Arugula, and Pine Nut Salad image

Yield 4 first-course servings

Number Of Ingredients 10

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).