I made this beautiful salad on New Year’s Day and will definitely make it again. It was full of flavor, with herbs, a delicious dressing, and a little ricotta salata. Easy and super fresh. The recipe is from one of my favorite sources for inventive, healthy meals, Athena Calderone’s Eyeswoon.
Salad:
Build this salad on the plate, from the bottom up. Begin with the cantaloupe half moons and layer cucumbers, red onion, and chili rounds atop.
Vinaigrette:
In a medium bowl combine juice from two limes and zest from one with vinegar and honey. Slowly stream in olive oil. Season with flaky salt.
Spiced Marcona:
In a mortar and pestle combine almonds, sumac, and Aleppo. Smack together to a chunky consistency. Add a drizzle of olive oil, combine.
To Finish:
Drizzle salad with vinaigrette dressing. Finish with a sprinkle of spiced nut mixture, shaved ricotta salata, torn herbs, a sprinkle of sumac, lime zest, salt, and pepper.
Stay updated by subscribing to our newsletter.