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.
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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