Ricotta Salata is an Italian sheep's milk cheese. The cheese, sometimes called dried ricotta, is pressed and dried before it is aged, giving the cheese an unusual, almost spongy texture and concentrating the salty, tangy flavor. This bright-white cheese is fairly dense but still soft, and is wonderful with salads, pastas and even flatbreads. To create perfect shavings, chill the cheese well first and then use a vegetable peeler.
Salad with Dandelion Greens, Ricotta Salata and Toasted Almonds
1 lb freshly picked dandelion greens, washed, thick stems
removed, and roughly chopped
6 Tbs olive oil
1/4 cup almond slivers
2 Tbs red-wine vinegar
1 tsp honey
Sea salt and black pepper to taste
1/4 lb ricotta salata, shaved when cold using a vegetable peeler
- Heat oven to 350° and spread almond slivers on a sheet pan. Toast until golden and fragrant, 5 - 10 minutes. Remove from oven and set aside, turn off oven.
- Combine olive oil, 2 Tbs almond slivers, vinegar and honey in food processor or blender until smooth. Season with salt and pepper.
- Toss dandelion greens with dressing, season again with salt and pepper. Top with remaining almonds and ricotta salata.