Follow the guided recipe from Multo™ by CookingPal® to make your own ricotta cheese for this salad recipe. The included Butterfly Whisk whips the ricotta to perfection, creating a creamy base for the arugula and tomatoes. Enjoy this refreshing, herb-filled salad as a healthy, family-friendly appetizer or main dish.
How to make whipped ricotta salad with Multo™ by CookingPal®?
1. Whip ricotta and cheese.
Use the Butterfly Whisk to blend ricotta and cheese evenly until a fluffy texture is achieved.
2. Make tomato purée.
Cook tomatoes until puréed thanks to the included heating elements at the bottom of your Multo™ that allows you to boil, steam, sauté, and cook your food.
3. Build salad and enjoy!
Scoop ricotta onto plate and layer salad ingredients on top. Enjoy!
Cooking tips and tricks
Cream cheese comes in regular or whipped consistency. Choose regular cream cheese if possible as it has less air pockets and richer texture, which would bring more flavor and creaminess to your cheese mixture.
For more texture in your salad, skip blending the roasted tomato vinaigrette and simply stir in the chopped ingredients.
Add fresh tomatoes to this recipe for a stronger tomato flavor and more nutrients.
What are the variations of this salad?
Top your salad with nuts for more nutrients and crunch. Almonds, walnuts, and cashews are good options for topping. You can even use your Multo™ to toast the nuts to get them slightly burnt, adding smoky flavors to your salad.
Required Accessories
Butterfly Whisk
The final verdict on the ricotta salad - how does it taste?
This recipe makes light and tasty salad that is great for an appetizer or main course. It’s:
Tangy
Balsamic
Delicately sweet
Fresh
& Healthy!
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Creamy whipped ricotta is the perfect base for lemon dressed arugula and a roasted tomato vinaigrette.
Ingredients
2 OZ / 60 G cream cheese
16 OZ / 650 G ricotta cheese
2 OZ / 60 G whole milk
1 TSP salt
1 OZ / 30 G shallot
1 EA garlic clove
2 TBSP olive oil
1 EA lemon
16 OZ / 450 G cherry tomatoes
2 TBSP red wine vinegar
5 OZ / 140 G arugula
1 TSP black pepper
Directions
Attach butterfly whisk. Add cream cheese, ricotta, milk, and 1/2 teaspoon salt to mixing bowl. Whip for 2 minutes / speed 2. Transfer to another bowl and refrigerate until ready to serve. Wash and dry mixing bowl.
Add shallot and garlic to mixing bowl. Chop the mixture for 15 seconds / speed 8.
Add olive oil and tomatoes. Remove the measuring cup and cook for 20 minutes/ 212°F|100°C / speed 1.
Add red wine vinegar, remaining salt and zest of one lemon. Blend the mixture for 30 seconds / speed 8. Season with salt and pepper to taste. Toss arugula with juice of zested lemon.
Spread ricotta onto serving platter. Drizzle vinaigrette over ricotta and top with mound of arugula and black pepper. Cut tomatoes in half and add to medium bowl. Zest and juice remaining lemon and add to bowl with tomatoes. Add olive oil, remaining salt, and pepper and toss to combine. Top ricotta with fresh arugula and tomato salad.
Enjoy your meal!
Recipe Note
TIPS:
Whipped ricotta is also great on toast or as a dip for veggies, pretzels, or bagel chips.
Skip the blending for the Roasted Tomato vinaigrette and just stir in remaining ingredients for a more textured dressing.
Add fresh tomatoes to the salad for even more tomato flavor.
