Easy Food Recipes and Cooking - Baked Ricotta With Pear and Walnut Salad
Serves 4
2 1/2 cups (600g) fresh ricotta
2 tbs extra virgin olive oil, plus extra to drizzle
1 garlic clove, finely chopped
2 tbs grated parmesan, plus shaved parmesan to serve
1 tbs lemon juice
1 tbs honey
1 bunch watercress
2 tbs finely chopped flat-leaf parsley
1 pear
1 radicchio, outer leaves discarded
2 tbs plain flour, sifted
Pinch of nutmeg
1 small red onion, thinly sliced
1 egg, lightly beaten
2 tbs walnuts, toasted
Preheat oven to 200°C. Place the ricotta, garlic, parmesan, parsley, flour, nutmeg and egg in a bowl and season. Beat with electric beaters for 2-3 minutes until smooth. Divide among four greased 1-cup (250ml) ovenproof dishes. Lightly drizzle over extra oil and bake for 20-25 minutes until golden.
To make the salad, whisk the oil, lemon juice and honey in a bowl, then season. Pick watercress sprigs, and core and thinly slice the pear. Add watercress and pear to dressing with the radicchio, onion and walnuts, and toss to combine. Serve baked ricotta with the salad and shaved parmesan.