Arugula Pear and Ricotta Salad with Salsa Verde
This fresh summer salad has our name written all over it! Paired with Bowery Arugula, this pear and ricotta salad is the best way to end a perfect day outside.
INGREDIENTS, SALSA VERDE
3 cups chopped arugula, lightly packed
1 cup fresh basil leaves and tender stems, packed
3/4 cup roasted salted pistachios
4 anchovy fillets
1/3 cup brined capers, drained
2 cloves garlic, finely grated
1/3 cup fresh lemon juice
3/4 teaspoon kosher salt
1 1/2 cup extra-virgin olive oil, plus more
5 4.5-ounce containers Bowery Arugula
5 Bosc, Bartlett or Anju pear, core removed and thinly sliced
4 cups whole milk ricotta
Flakey sea salt and extra-virgin olive oil for serving
Puree arugula, basil, pistachios, anchovy, capers, garlic, lemon juice and salt in a food processor until finely ground. Transfer to a large bowl and stir in oil. Season with salt and pepper and adjust consistency with additional olive oil if necessary.
Arrange arugula and pears on twenty plates or 4 large platters. Dollop 3 tablespoons ricotta on each plate and drizzle with 3 tablespoons salsa verde. Top with olive oil and sea salt.
Do ahead: Salsa verde can be made 1 month ahead, store in an air tight container and freeze.
Makes 1 quart of salsa verde; about 20 side salads.
Recipe developed by Rick Martinez for Bowery Farming.