Watermelon Carpaccio With Ricotta Salata Food

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SPICY MELON SALAD WITH MINT AND RICOTTA SALATA



Spicy Melon Salad with Mint and Ricotta Salata image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 8

1 Crenshaw melon peeled, seeded and diced into 1-inch cubes
1 cantaloupe peeled, seeded and diced into 1-inch cubes
2 teaspoons chili flakes
3 tablespoons freshly chopped mint leaves
1/2 cup extra-virgin olive oil
Sea salt
Freshly ground black pepper
1 cup shaved ricotta salata cheese

Steps:

  • In a large nonreactive mixing bowl, combine the melons, chili flakes, mint, olive oil, and season, to taste, with gray salt and pepper. Serve immediately topped with the shaved ricotta salata.

WILTED GREENS WITH RICOTTA SALATA



Wilted Greens with Ricotta Salata image

Provided by Giada De Laurentiis

Categories     side-dish

Time 27m

Yield 4 to 6 servings

Number Of Ingredients 8

2 bunches Swiss chard, or kale (or 1 bunch each)
3 tablespoons olive oil
1 large yellow onion, peeled and thinly sliced
4 garlic cloves, minced
1/2 cup chicken broth
2 tablespoons soy sauce
1/4 teaspoon freshly ground black pepper
3 ounces ricotta salata cheese

Steps:

  • Wash the greens, but do not dry. Trim the large stems and coarsely chop. Set aside.
  • Warm 3 tablespoons of olive oil in a large, heavy pot over medium-high heat. Add the onions and saute for 4 minutes. Add the garlic and saute for 4 minutes longer. Add the greens, chicken broth, soy sauce, and pepper. Cook, stirring often, until the greens have wilted and become tender, about 7 to 10 minutes.
  • Transfer the cooked greens to a serving plate and crumble the ricotta salata cheese over the top.

Nutrition Facts : Calories 213 calorie, Fat 13 grams, SaturatedFat 2.5 grams, Cholesterol 7 milligrams, Sodium 860 milligrams, Carbohydrate 19 grams, Fiber 3 grams, Protein 8 grams, Sugar 2 grams

WATERMELON, RICOTTA SALATA, BASIL, AND PINE NUT SALAD



Watermelon, Ricotta Salata, Basil, and Pine Nut Salad image

Provided by Cat Cora

Categories     Salad     Appetizer     No-Cook     Vegetarian     Quick & Easy     Ricotta     Watermelon     Basil     Pine Nut     Summer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

3 tablespoons thinly sliced fresh basil
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 4-pound seedless watermelon, cut into 1/2-inch cubes (about 6 cups)
1/2 pound ricotta salata (salted dry ricotta cheese),* cut into 1/4-inch cubes
1/4 cup pine nuts, toasted

Steps:

  • Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper. Place watermelon and ricotta salata in medium serving bowl. Drizzle with dressing; toss. Sprinkle with pine nuts.
  • *Available at supermarkets, Italian markets, and specialty foods stores.

WATERMELON CARPACCIO WITH RICOTTA SALATA



Watermelon Carpaccio with Ricotta Salata image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Trim off the rind of a baby seedless watermelon, then slice as thin as possible. Arrange on a platter, overlapping slightly. Whisk 2 tablespoons each white wine vinegar and olive oil with 1/2 teaspoon honey and 1/2 minced red jalapeño; drizzle on the watermelon and sprinkle with flaky sea salt. Let sit 20 minutes. Top with shaved ricotta salata and fresh mint.

MINTED WATERMELON SALAD



Minted Watermelon Salad image

In this refreshing summer salad, aromatic mint ties together the sweetness of watermelon and the savory notes from ricotta salata.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 12m

Number Of Ingredients 5

1 small (2 1/2 pounds) seedless red watermelon
1 small (2 1/2 pounds) seedless yellow watermelon
2 ounces ricotta salata
1/2 teaspoon coarse sea salt, preferably Maldon
3 tablespoons sliced fresh mint

Steps:

  • Using a sharp knife, cut off rinds from watermelons. (You should have a total of 2 pounds peeled fruit.) Quarter each melon, and then cut into 3-inch-long, 1/4-inch-thick slices. Arrange slices on a serving platter.
  • Using a vegetable peeler, shave paper-thin slices of ricotta salata over watermelon. Sprinkle with salt and mint, and serve immediately.

WATERMELON CARPACCIO



Watermelon Carpaccio image

Sweet watermelon shavings get a savory snap from ribbons of scallions and crisped prosciutto.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 5

6 thin slices prosciutto
1 baby watermelon (about 4 pounds)
2 scallions (green parts only)
Salt and pepper
2 tablespoons olive oil

Steps:

  • Preheat oven to 400 degrees. Bake prosciutto on a rack-lined rimmedbaking sheet until crisp, 6 to 7 minutes.Let cool; break each into 2 or 3 pieces.
  • Remove rind of watermelon. Slice half the watermelon1/4 inch thick; reserve remaining melonfor another use. Transfer to a largeplatter. Refrigerate until ready to use.
  • Slice scallions (green parts only) ona very sharp bias. Sprinkle watermelonwith salt and pepper. Drizzle with2 tablespoons olive oil; top with prosciuttoand scallions.

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