Tarragon, Red Grape, and Ricotta Salata Salad
By Beth Bader & Ali Benjamin
January 9, 2012
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Make sure your kids try this tarragon salad. The taste of tarragon is the primary reason tarragon has kept its place in gardens for roughly 2,000 years.
Photo courtesy Storey Publishing (c) 2010
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Excerpted from The Cleaner Plate Club (c) by Beth Bader and Ali Benjamin, used with permission from Storey Publishing. The following excerpt can be found on Page 88.
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This is a unique ricotta salata salad that uses herbs instead of salad greens. It has gotten a few skeptical looks, but once tasted, it becomes a favorite for guests. Ricotta salata is a pressed, salted version of ricotta that can be shaved or grated.
• 1 shallot, peeled and thinly sliced
• 1 tablespoon tarragon vinegar or white balsamic vinegar
• 2 cups red grapes, sliced lengthwise
• 1/3 cup fresh tarragon leaves
• 3 ounces ricotta salata cheese
• 2 tablespoons extra-virgin olive oil
• Freshly ground black pepper
1. Combine the shallot with the vinegar in a small bowl, leaving it to marinate for about 20 minutes while you prepare the other ingredients.
2. Combine the grapes with the tarragon in a medium bowl. Shave the cheese over the salad (you can use a vegetable peeler to do this). Add the olive oil and the vinegar mixture and toss gently to coat. Season with pepper.
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