Have you joined the COVID baking craze while stuck at home? If so, this would make a great topping for one of your homemade loafs. If not, you can swing by the store and snag you favorite loaf of fresh baked bread. And for the gluten-free folks, this salad is great without the bread – just add a dollop of ricotta to the middle of your salad. No matter which way you choose to serve it, this quick and easy treat works great as an appetizer or light summer lunch!
Endive Radish Salad
Ingredients
1 bunch radishes, thinly sliced
2 cups sliced endive
1/4 cup celery leaves, thinly sliced
1/4 cup scallions or spring onions, thinly sliced
1 tablespoon fresh parsley, finely chopped
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon raw unfiltered apple cider vinegar
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Instructions
1. In a large bowl combine the radishes, endive, celery, scallions and parsley.
2. In a small bowl whisk together the olive oil, lemon juice, apple cider vinegar, salt and pepper.
3. When you are ready to dress the salad pour the vinaigrette over top the veg and mix well.
Ricotta Toast
Makes 8-10 pieces of toast.
Ingredients
1 cup ricotta cheese
1 tablespoon extra virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoons black pepper
endive radish salad {see above}
bread, toasted
Instructions
1. In a small bowl combine the ricotta, olive oil, salt and pepper. Whisk ferociously by hand or blend together using a hand-mixer for a few minutes until the ricotta becomes very smooth.
2. Spread a tablespoon or two over each piece of toast and top with the endive radish salad, a drizzle more of olive oil and a sprinkle or salt and pepper.
*Recipe courtesy of withfoodandlove.com