Sep 3, 2009

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.

Source: The Kitchn

Photo: The Kitchn

FROM THE RECIPE:

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.

Get the Recipe from The Kitchn