This refreshing salad pairs sweet summer strawberries with the crunch of almonds, the subtle bitterness of arugula, the zing of lemon zest, and the creaminess of nutmeg-tinged ricotta. It tastes as lively as it looks.
I picked up several cartons of fresh strawberries and added a few
handfuls of raspberries, and almonds for a soft crunch. I decided to
add baby arugula too; its fresh spiciness is a nice complement to the
sweet berries. I looked for lemon Stilton
to crumble into the salad, but Whole Foods didn't carry it. So instead
I substituted a block of fresh, creamy and crumbly ricotta. I zested in
a lemon and added a couple tablespoons of sugar. We served this
dressing on the side (forgot to take a photo!) and the brunch guests
dolloped spoonfuls on their bowls of berries and greens.