Watermelon Salad With Arugula, Ricotta Salata And Walnuts
serves 4
Recipe from Efisio Farris
In Orosei, bitter greens like arugula and dandelion grow alongside watermelons. The refreshing, cool sweetness of the watermelon and creamy ricotta salata is balanced by the peppery bitterness of the arugula and the crunch of the red onions and walnuts.
Read more about this recipe in Efisio Farris' Sweet Myrtle & Bitter Honey.
ingredients
1 large chunk seedless watermelon (about 1 pound of flesh)
1 1/2 cups coarsely chopped arugula
1 small red onion, thinly sliced
2 tablespoons raspberry vinegar
Juice of 1 lime
Juice of 1 small orange
1 cup chopped walnuts
2 ounces coarsely grated ricotta salata
1 to 2 tablespoons extra virgin olive oil
timer
prep: 20 minutes
total: 1 hour 20 minutes
tools
large bowl
small bowl
grater
instructions
1. Remove the inside of the watermelon and cut into 1-inch cubes.
2. Combine watermelon, arugula and red onion in a large bowl. Refrigerate for 1 hour. In a separate bowl, mix the raspberry vinegar, lime juice, and orange juice. Refrigerate for 1 hour.
3. Remove from the refrigerator and combine watermelon mixture and vinegar mixture. Season with salt and pepper to taste.
4. Divide among four plates and drizzle with any dressing that remains in the bowl. Top with the walnuts and ricotta. Finish with a drizzling of olive oil.
