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Arugula, Roasted Carrot And Ricotta Salata Salad

serves 2-4

Carrots bring a lot to this salad. Their sweetness works perfectly with the salty cheese and peppery greens and their color gives this dish a real boost.


1 shallot, diced
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 tablespoon Dijon mustard
3/4 cup olive oil, plus 1 tablespoon for carrots
1 bunch arugula
4 medium carrots, sliced into 1/2-inch rounds
Ricotta Salata


prep: 10 minutes
total: 35 minutes


baking dish
cutting board
small bowl
kitchen towel
salad bowl


1. Preheat the oven to 425F and put the rack in the lower position.

2. Peel and dice the shallot.

3. Combine the vinegar, lemon juice and a generous pinch of salt and a sprinkling of ground pepper in a bowl and stir. Add the shallots and let these ingredients sit for at least 10 minutes. Then, add the mustard and drizzle in 3/4 cup of olive oil while constantly whisking (it helps if you put the bowl on a damp towel to keep it still). Taste and add more salt, pepper, olive oil or vinegar if desired.

4. Rinse the arugula well in a bowl of cold water and dry it with a kitchen towel or in a salad spinner.

5. Peel the carrots. Cut off and discard the root and tip ends. Slice them into 1/2-inch rounds.

6. Put the carrots on the baking dish and toss them with 1 tablespoon olive oil and a sprinkling of salt and pepper. Put the dish in the oven and roast the carrots for about 25 minutes, or until they’re smaller in size, brown in spots on the outside and creamy on the inside.

7. Let the carrots cool for a few minutes then toss them with the arugula. Add a little of the vinaigrette at a time until the arugula and carrots are lightly coated. Shave the Ricotta Salata over the salad.

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