Blanched Vegetable Salad with Lemon-Ricotta and Shallot Vinaigrette Recipe
4 leaves butter leaf lettuce, washed
1 watermelon radish, sliced thin with a mandolin
1/2 C snap peas, trimmed and blanched in salted hot water for 30 seconds-1 min
2 C broccoli and cauliflower in even, small pieces, blanched in salted hot water for 1 minute
1/2 C ricotta cheese, fresh
Zest of 1 lemon
1 shallot, finely diced
2 tsp djon mustard
1 T olive oil
2 T fresh lemon juice
2 tsp fresh dill or tarragon, chopped finely (or 1/2 tsp dry and soaked in the lemon juice for a few minutes)
salt & pepper to taste
Set the ricotta out to room temperature. Whisk the olive oil, lemon juice, and mustard together, and add the fresh herbs and shallot, along with salt and fresh cracked pepper to taste. Leave to sit for 5-10 minutes (or store up to three days in refrigerator).
Once you have prepared all of the vegetables (the snap peas, broccoli, and cauliflower not only need to be cut to an appropriate size, but also should be blanched for 30-60 seconds in salted, boiling water), assemble by placing lettuce at one end of plate, or off center on a round plate, and arranging the blanched vegetables from there.
Use a spoon to drizzle dressing over the blanched vegetables, then mix the ricotta with a bit of salt and the lemon zest. Top the salad with a quenelle of ricotta, and a few slices of watermelon radish.