Strawberry and Arugula Salad with Ricotta Dressing
8 servings
10 minutes
This salad is a true embodiment of freshness and sophistication in European cuisine. The bright notes of sweet strawberries and juicy raspberries harmoniously blend with spicy arugula and crunchy almond flakes. The dressing made from delicate ricotta, enriched with the citrus freshness of lemon and the exquisite aroma of nutmeg, adds lightness and refinement to the dish. Historically, fruits and nuts have held a prestigious place in Mediterranean salads, and the combination of berries and cheese pays homage to Italian gastronomic traditions. This salad not only delights the palate but also nourishes the body with beneficial vitamins, making it an ideal choice for a light summer lunch or festive dinner.
1
Remove the stems from the strawberries and cut them into quarters, leaving the raspberries whole. Mix the berries in a salad bowl with almond petals, chopped arugula, a pinch of salt, and the zest of one lemon.
- Strawberry: 2 kg
- Raspberry: 500 g
- Rocket (arugula): 70 g
- Flaked almonds: 100 g
- Coarse salt: to taste
- Lemon: 2 pieces
2
In a separate bowl, mix the juice of two lemons and the zest of the second lemon with ricotta, sugar, and nutmeg. Serve the dressing in a separate sauceboat.
- Lemon: 2 pieces
- Sugar: 2 tablespoons
- Ricotta cheese: 400 g
- Nutmeg: 0.5 teaspoon
