Grilled Zucchini And Whipped Ricotta Salad
Grilled zucchini are simple, delicate in flavor, and perfect for the early autumn days when the markets are full of them. Paired with creamy lemony whipped ricotta, crisp lettuce, and ripe tomatoes, they make a light, delicious salad. A slice of grilled sourdough bread makes it even more satisfying.
Grill the zucchini and the sourdough bread
Wash and slice the zucchini into 1/2 cm thick rounds.
Toss with olive oil and a pinch of salt. Let them sit about 10 minutes to soften.
Preheat a cast iron grill pan (or a heavy skillet) over medium-high heat.
Grill the zucchini slices 3-4 minutes on each side, until golden and lightly charred.
Grill the sourdough bread 1-2 minutes on each side, until crispy outside and soft inside. Drizzle with olive oil and sprinkle with salt.
Prepare the whipped ricotta
In a bowl, add ricotta, 1 tablespoon of olive oil, grated lemon zest, grated Parmesan, and a pinch of salt. Use a Whisk vigorously by hand for 1-2 minutes, until smooth and fluffy.
Assemble the salad.
Arrange lettuce leaves and sliced tomatoes on a serving plate.
Layer the grilled zucchini on top.
Add spoonfuls of whipped ricotta.
Drizzle with olive oil and lemon juice.
Serve with the grilled sourdough bread on the side.
INGREDIENTS - for one portion
Organic or “Best you can get” !
Fresh lettuce - 100 g
Zucchini - 300 g
Ricotta - 100 g
Ripe cherry tomatoes - 100 g
Extra virgin olive oil - 10 ml
Sourdough bread - 50 g - one slice
A pinch of salt
For the dressing
Extra virgin olive oil - 10 ml
Fresh lemon juice - 10 ml
Lemon zest - 1 teaspoon
