Wednesday, March 24, 2010

Potato and Celery Salad with Ricotta

Hello everyone! I made this little dish a little while ago and never got a chance to post it - so here you go! I made this salad as a starter dish for some dinner that I can't remember the rest of...

The inspiration for this puppy came from the salad I had at Pizzeria Libretto in Toronto with Chloaye and Tatomme (it's practically a direct recreation of the dish...from everything I remember of it)! I think I remembered everything pretty well though, as this salad tasted almost identical to the one I had then! So enjoy this simple, fresh potato salad recipe!

Potato and Celery Salad with Ricotta
I won't put any measurements because everything depends on how many you're cooking for and your tastes!

baby red, white or fingerling potatoes
white onion
olive oil
dijon mustard
white wine vinegar
flat leaf parsley
ricotta cheese
salt and pepper

Wash and cut your potatoes into nice bite sized wedges or slivers, and bring to a boil in salted water and cook until the potatoes are "al dente" - the potatoes being nice and cooked yet still firm gives this salad a nice texture.
Meanwhile, cut your onion into small slivers, as well as your celery (I cut it on a big angle because that's how they did it in the restaurant)!
Next, mix a little milk into your ricotta cheese, so it's nice and oozy on the plate. Also add in a bit of olive oil and a big helping of salt and pepper to the cheese, and place this mixture down on your serving plates like so:

When the potatoes are finished cooking, let them cool down, and then add them to a large bowl with the celery and onion.
Now it's time to whip up the dressing! I just did a simple olive oil and white wine vinaigrette and added in the most minute amount of dijon for a little zing, and of course salt and pepper.
Toss your potatoes, celery and onion in your dressing.
Lastly add the chopped parsley to this mix and combine everything.
Place your potatoes and friends in a nice little pile on top of the ricotta, and give the salad a good drizzle of olive oil to finish it off!

I have to say I am quite impressed with how this turned out and will definitely be making it again. It tasted so fresh...and the simplicity of the flavors was a nice change and great way to start a meal! It was very pretty too (I'm a sucker for aesthetically pleasing plates and colours in food)!

Oh yeah, and if you're feeling a little wary of the ricotta in this dish - try it! It might sound bizarre, but it's soo good! Especially since you transform it into a creamy, milky, savory component of the dish with all the salt and pepper and olive oil you pack into it. Mmm.

So there you go! I hope you all enjoy this salad. I thought it was a nice spring salad recipe...but it looks as though spring has disappeared once again (as always), so you can just pretend it's spring in your kitchens with this little dish!




miyuru said...

I think this'd be really dope topped with slices of pear, or am I crazy?

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