Go Back
Print
Homemade Ricotta and Grilled Salad

Grilled Vegetable Salad with Homemade Ricotta Cheese

Soft creamy ricotta is the side to a fabulous composed salad of greens, grilled veggies, briny olives and capers, and all topped with a bright lemon vinaigrette.  A perfect springtime lunch or light dinner

Course Salad
Servings 2

Ingredients

Ricotta Cheese

  • 1/2 gallon (2 quarts; 8 cups; 2 litres) whole milk, not skim or low fat.
  • 1/3 cup lemon juice from 1 1/2 to 2 lemons, or 1/3 cup distilled white vinegar
  • 1 teaspoon salt optional

Lemon Vinaigrette

  • 4 tbsp olive oil
  • 2 tbsp lemon juice
  • 1/2 small shallot minced
  • 1 tsp dijon mustard
  • 1/4 tsp kosher salt
  • 1/4 tsp cracked pepper
  • 1/2 teaspoon finely grated lemon zest.

Salad

  • 5-6 mini potatoes about 3 per person, depending on the size
  • 6 brussels sprouts
  • 2 small handfuls of fresh massaged kale arugula, romaine, baby gems, micro greens, frisée etc.
  • kalamata olives
  • capers

Instructions

Ricotta Cheese

  1. Pour the milk into a 4-quart pot and set it over medium heat. Let it warm gradually to 200°F, monitoring the temperature with an instant read thermometer. The milk will get foamy and start to steam; remove it from heat if it starts to boil.
  2. Remove the milk from heat. Pour in the lemon juice or vinegar, and the salt. Stir gently to combine.
  3. Let the pot of milk sit undisturbed for 10 minutes. After this time, the milk should have separated into clumps of milky white curds and thin, watery, yellow-coloured whey — dip your slotted spoon into the mix to check. If you still see a lot of un-separated milk, add another tablespoon of lemon juice or vinegar and wait a few more minutes.

  4. Set a strainer over a bowl (make sure that the strainer clears the bowl, so that the curds aren't sitting in the drained whey. If you don't have a bowl that will achieve this, then drain and transfer the whey to a different container and let the strainer sit over the bowl. Line the strainer with 2-3 layers of cheese cloth. Scoop the big curds out of the pot with a slotted spoon and transfer them to the strainer. Pour the remaining curds and the whey through the strainer. (Removing the big curds first helps keep them from splashing and making a mess as you pour.)

  5. Let the ricotta drain for up to 60 minutes, depending on how wet or dry you prefer your ricotta. If the ricotta becomes too dry, you can also stir some of the whey back in before using or storing it.

  6. Fresh ricotta can be used right away or refrigerated in an airtight container for up to a week.  Makes about 2 cups.

  7. Save the whey in a glass container in the fridge (see Notes below)

Salad Dressing

  1. Combine all the ingredients in a glass jar and shake well. Taste and re-season if desired.
  2. If storing in the fridge, remove from the fridge at least 30 minutes in advance to let the olive oil return to room temperature. Shake again.

Salad

  1. Bring the mini potatoes to a boil in salted water and reduce to a rolling simmer and par boil for 15 minutes or until a knife can slide in without resistance. Drain and let cool. When cool, slice in half. At this point you can serve them, or you could grill or sauté them if desired.
  2. Trim and halve the brussels sprouts
  3. Heat a sauté pan over medium-high heat. Once hot, add 1/4 cup water and Brussels sprouts to pan; cover with a tight lid and cook for 5 minutes.

  4. Add butter, a pinch each of salt and pepper to pan; cook, uncovered, 5 minutes, stirring often till they are tender and crisping up.  

    Alternatively you can now grill the sprouts up on a hot grill pan or bbq.

  5. Plating the salad:

  6. Place the potatoes and brussels sprouts in a bowl. Drizzle with a couple of spoonfuls of the dressing.  Let them soak up the dressing.

  7. Take all the greens and place them in a bowl. Drizzle with a spoonful of the dressing.
  8. Add some olives and capers to the greens and toss.
  9. Place the greens on the plates. Top with the cooked veggies.

  10. Place about 1/2-3/4 cup of the ricotta per person on the side of the salad. Drizzle any remaining dressing over the ricotta and salad.

  11. Serve with a side of bread for sopping up everything!

Recipe Notes

Ricotta: I like some salt in the cheese. You can even choose to use a little more, depending if you know the ricotta will only be used for savoury dishes.

Whole vs. 2% vs. Non-Fat Milk: While whole milk is the favourite for making ricotta, 2% milk can also be used, though the ricotta is slightly less rich and creamy. Avoid using skim and nonfat milks; these don't separate as easily into curds and whey.

Pasteurized Milk: Pasteurized milk is fine to use for making ricotta, but avoid UHT (Ultra High Temperature) pasteurized milk as this process changes the protein structure of the milk, preventing it from separating.

Making Fresh Ricotta Salata: If you'd like to make a fresh farmer's cheese (ricotta salata) from this ricotta, wrap it in cheese cloth and press it beneath a weighted plate in the refrigerator overnight.

Using the Leftover Whey: The leftover whey can be used in place of water in any baking recipe, whizzed into smoothies, or drunk on its own over ice.

Ricotta Recipe from The Kitchn