Posts Tagged ‘vermont ricotta’

Recipe: Salad With Charred Onions, Seasoned Ricotta and Poached Eggs

Written by Melissa Pasanen on . Posted in Recipes, Taste of the Landscape

Salad With Charred Onions, Seasoned Ricotta and Poached Eggs
Serves 4
This elegant salad features cultivated and foraged greens paired with ricotta seasoned with tart sumac and lemon zest and topped with soft-yolked eggs. Frank Pace loves to char onions and other vegetables outside on his grill, but you can achieve a similar effect by using the broil setting on your oven.
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Ingredients
  1. 1 tablespoon honey
  2. ⅓ cup cider vinegar
  3. 2 large shallot lobes, peeled and halved
  4. 3 very small onions, such as spring onions or cipollini, peeled and halved
  5. 6 ramps or scallions, roots and tops trimmed
  6. 12 asparagus stalks, tough stem ends trimmed
  7. 2 tablespoons extra virgin olive oil
  8. Salt and pepper to taste
  9. 1 tablespoon white vinegar
  10. 1 cup fresh ricotta
  11. ½ teaspoon finely grated lemon zest, plus more to garnish
  12. ½ teaspoon ground sumac, plus more to garnish (Note: Sumac can be found in the bulk spice section of some independent food markets or in Middle Eastern specialty stores. If you don’t have it, just double the lemon zest.)
  13. 1 cup tender pea greens
  14. 2 cups microgreens or watercress
  15. 4 large eggs (Note: Fresher eggs make neater poached eggs.)
  16. Flake sea salt, such as Maldon, if desired for garnish
Instructions
  1. In a small saucepan set over medium heat, combine honey with cider vinegar and bring to a simmer, whisking occasionally, just until honey dissolves, about 2 minutes. Set aside to cool.
  2. Set oven to broil with rack in top slot and turn on kitchen fan. Preheat a dry cast-iron pan or heavy roasting pan on rack. When oven reaches temperature, add shallots and onions to pan. Cook, turning once, until charred and softened, about 6 to 8 minutes total. Remove to a cutting board and add ramps or scallions to pan. Cook, turning once, until charred and softened, about 4 to 6 minutes total. Add to cutting board. Repeat with asparagus, but set them to cool on a plate. Roughly chop shallots, onions and ramps or scallions and place in a bowl. Dress with 2 tablespoons of honey-vinegar mixture, 1 tablespoon of olive oil, and salt and pepper to taste. Set aside.
  3. Fill a medium saucepan two-thirds full of water and add white vinegar. Set over medium-high heat and bring to a simmer. In the meantime, put ricotta in a small bowl and gently stir in lemon zest and sumac along with a pinch of salt. Taste and add salt as desired. In a medium bowl, toss together pea greens and microgreens or watercress with 2 tablespoons honey-vinegar, 1 tablespoon olive oil, and salt and pepper to taste. Set out four salad plates. Arrange 4 asparagus on each plate next to evenly divided portions of ricotta, charred onion mixture and dressed greens.
  4. When water is simmering, reduce heat to medium. Crack an egg into a large slotted spoon set over a small bowl to strain off any thin strands of white, and then gently lower egg into simmering water. Repeat with second egg immediately. Cook eggs for about 2–3 minutes for a medium-soft yolk and remove to a clean bowl with a slotted spoon. Trim any untidy white with scissors if desired. Repeat with remaining two eggs. Top each salad with an egg and sprinkle with more sumac, lemon zest, a drizzle of remaining honey-vinegar and flake sea salt. Serve immediately.
Notes
  1. Photo by Ken Burris.
Adapted from chef-owner Frank Pace, Pace Catering, Burlington
Adapted from chef-owner Frank Pace, Pace Catering, Burlington
Vermont Life Magazine http://vermontlife.com/

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