June 25, 2010

Cherry and Rocket Salad with Roasted Ricotta















Nothing makes me happier than eating the first cherry of the season. To me, it means one thing: summer is back. And I love summer. I have been observing the wild cherry trees not far from home for a while now, and even if the cherries are not exactly ready yet, it shouldn’t be long now. I was still delighted to find some at the shop. Of course, I cooked a cherry clafoutis because I find that’s one of the best desserts you can make with cherries, but also I prepared this salad. Cherries go really well in a savoury dish; I’ll let you make your opinion if you’ve never tried it.































And yes! Summer is back! Not only because I ate cherries and apricots and all these lovely summer fruit and vegs, but also because the weather has been amazing recently, hot and sunny. That makes me happy.

Cherry and Rocket Salad with Roasted Ricotta – Serves 2 ·150g ricotta ·½ green chilli, finely chopped ·100g rocket ·½ red pepper, cut into fine strips ·150g cherries, pitted and cut in half ·1tbsp sesame seeds ·Olive oil ·Red wine vinegar ·Salt, pepper 1. Preheat the oven to 200°C. Crumble the ricotta and put it in a small oven-proof dish. Season with salt, pepper, the green chilli and a good drizzle of olive oil. Pop into the oven for 20min. 2. Arrange the rocket in 2 plates or bowls, and add the pepper, cherries and sesame seeds. Prepare a dressing by mixing salt, pepper, 2tbsp olive oil and 1tbsp red wine vinegar. Drizzle over the salad. 3. Take the ricotta out of the oven and sprinkle over the salad. Tuck in!















Salade de cerises et roquette, ricotta rôtie – pour 2 personnes ·150g de ricotta ·½ piment vert, émincé finement ·100g de roquette ·½ poivron rouge coupé en fines lamelles ·150g de cerises, dénoyautées et coupées en 2 ·1cs de graines de sésame ·Huile d’olive ·Vinaigre de vin rouge ·Sel et poivre 1. Préchauffer le four à 200°C. Emietter la ricotta et la mettre dans un petit plat à four. Assaisonner avec du sel, du poivre, le piment et une bonne lampée d’huile d’olive. Mettre au four 20min. 2. Arranger la roquette dans assiettes ou bols, et ajouter le poivron, les cerises et les graines de sésame. Préparer une sauce en mélangeant du sel, du poivre, 2cs d’huile d’olive et 1cs de vinaigre de vin rouge. En arroser la salade. 3. Sortir la ricotta du four et la répartir sur la salade. Bon appétit !

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