Ricotta and sun-dried tomato rocket salad
6 hours 5 min
A salad that's made in a jiffy for an easy lunch or starter. Serve this salad with a some olive bread, ciabatta or focaccia.
Caramelaubeurresale
1 person made this
Ingredients
Serves: 2
- For the vinaigrette
- 1 tablespoon red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- For the salad
- 20g rocket leaves
- 6 cherry tomatoes, halved
- 20g ricotta cheese, crumbled
- 6 sun-dried tomatoes
- grated Parmesan cheese, for serving
- basil leaves, for serving
- salt
- green peppercorns (optional)
Method
Prep:5min ›
Cook:6hr ›
Ready in:6hr5min
- Prepare the vinaigrette by mixing all the ingredients together until blended. Set aside.
- Transfer the rocket to a bowl and pour the vinaigrette over the rocket and toss. Half the tomatoes and add to the salad. Add the cherry tomatoes, sun-dried tomatoes, ricotta, Parmesan and basil leaves. Season with salt, sprinkle with a few green peppercorns and serve.
Parmesan cheese
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
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