SEASONAL GREENS AND RICOTTA SALATA WITH LEMON HONEY DRESSING

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WIND CREEK HOSPITALITY
PETER D’ANDREA




 

1 lemon
2 tsp. honey
Kosher salt to taste
Black pepper to taste
3 oz. olive oil
4 – ½” thick country style bread slices
1 garlic clove, halved crosswise
4 oz. (4 cups) seasonal greens mixture
6 oz. pear or cherry tomatoes
3 oz. ricotta salata

Zest the lemon and blanch zest in boiling water for one minute. Shock in ice water, drain and pat dry. Squeeze enough lemon juice to measure 3 Tbsp. Whisk together lemon juice, honey, salt and pepper, then add 2 oz. oil in a slow stream, whisking until emulsified. Brush both sides of the bread with the remaining 1 oz. oil and season with salt and pepper. Grill bread over hot grill, turning once, until golden. Immediately rub one side of each with garlic. Toss salad greens with tomatoes, half of the zest and enough dressing to coat, then season with salt and pepper. Put toasts on plates and spoon some of the remaining dressing over each. Layer cheese and greens alternately on each toast and sprinkle with remaining zest. Serves 4