Torn bread, baked ricotta and red oak salad

AT A GLANCE

  • Serves 8 people

  • 200 gm wedge of firm ricotta
  • 100 ml extra-virgin olive oil
  • Finely grated rind and juice of ½ lemon
  • ½ tsp dried chilli flakes
  • 1½ tsp thyme
  • 200 gm crustless sourdough bread (about ½ loaf)
  • 20 gm finely grated pecorino, plus extra, shaved, to serve
  • 1 tbsp aged red wine vinegar
  • 2 tsp Dijon mustard
  • 2 red oak lettuces, leaves separated, larger ones coarsely torn
  • 2 cups (loosely packed) rocket, coarsely torn (about 1 bunch)
  • ½ cup coarsely torn flat-leaf parsley
01   Preheat oven to 200C. Place ricotta on an oven tray lined with baking paper, drizzle with 20ml oil, scatter with lemon rind, chilli flakes and ½ tsp thyme, season to taste and bake until browned (20-25 minutes). Cool completely, then coarsely crumble into a bowl.
02   Meanwhile, tear sourdough into coarse pieces and combine in a separate bowl with grated pecorino and remaining thyme. Drizzle with 30ml oil, toss to coat then spread on an oven tray lined with baking paper. Bake, stirring occasionally, until golden and crisp (10-12 minutes). Cool completely.
03   Combine lemon juice, vinegar, mustard and remaining oil in a screw-top jar, season to taste and shake to combine well.
04   Add lettuce, rocket, parsley, croûtons and shaved pecorino to ricotta, drizzle with dressing, toss to combine, serve immediately.

Recipe:

EMMA KNOWLES AND ALICE STOREY

Photography:

PRUE RUSCOE

Styling:

KIRSTEN BOOKALLIL, EMMA KNOWLES AND ALICE STOREY

Drinking Suggestion:

PALE, DRY ROSÉ. , suggested by MAX ALLEN

FEATURED IN

Nov 2010

Nov 2010

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