Recipe: grapefruit, celery and ricotta salata salad
I’m crazy about citrus salads, and with its almost savory, sparkling bitterness, grapefruit pairs wonderfully with a firm, lemony and salty cheese like ricotta salata. The celery gives the salad crunch and even more savoriness with an earthy edge. Mint combines beautifully with citrus fruit and freshens up the whole dish. I love some roasted hazelnuts in this salad, but walnuts would work well too.
Are you looking for something for a rare sunny lunch in January, or perhaps at the beginning of autumn? This salad will make you feel full of life immediately. It’s important to use a firm bunch of celery, with a pale and juicy core and plenty of leaves. I’ve also successfully made this salad with feta and goat cheese, in case you can’t find ricotta salata (a variety of the familiar ricotta, but firm and mildly salty rather than creamy and soft).
How to make grapefruit & celery salad
- Cut the peel and white pith from the grapefruits, then cut them however you like (into chunks, slices or segments). Try to catch the juice for the dressing (I cut the fruit over a bowl).
- Cut the celery into small pieces (cut the leaves too, because they’re delicious). Toss them with the grapefruit and add the mint, some of the grapefruit juice, lemon juice, salt and olive oil. Taste to see if everything is well seasoned and add more if necessary.
- Crumble the cheese over the top or shave it and scatter the shavings over the salad, then add a handful of nuts. Serve the salad drizzled with extra olive oil.
Title: Wild Fig & Fennel
Author: Letitia Clark
Price: €29,99
Publisher: Becht
In this beautiful cookbook by Letitia Clark, you’ll cook delicious Italian dishes all year round using the best products of every season. Such as Pizzette with fig and gorgonzola, Gnudi with sage butter (very easy to make!) and wonderful spaghetti with garlic breadcrumbs.
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