Ricotta and Pine Nut Salad

5.0(634)

Here is a laid-back, unfussy salad that takes no time to prepare and is a great accompaniment to a summer pasta. It’s also good on its own for lunch.

by Nigella Lawson

Easy, Quick

Servings

(8–10)

Total time

20 min

Calories / serving

204 kcal

Ingredients (9)

serves

Instructions (4 steps)

01Place ricotta in a mixing bowl and break up with a fork. Tear basil leaves into pieces, and toss with ricotta. Season with salt and pepper to taste.
02Place a small dry skillet over medium heat, and add pine nuts. Stir constantly until nuts are darkly golden. Transfer to a small bowl and set aside.
03Arrange salad leaves on a large platter and sprinkle with Belgian endive. In a small bowl, combine vinegar and olive oil. Add salt and pepper to taste. Sprinkle mixture over salad greens, and toss. Spread pine nuts evenly over greens.

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Rich recipe — supports nutrition-aware planning.