Ricotta Cheese Salad with Zesty Yuzu Dressing
Crafting a Delightful Ricotta Cheese Salad Perfect with Chef Lee Jung-hyun’s Yuzu Dressing Recipe from ‘Pyeonstorang’
This ricotta cheese salad is my go-to creation when I crave a fresh and cheesy delight. Wondering what dressing would perfectly complement it, I recalled Chef Lee Jung-hyun’s wonderful yuzu dressing recipe from ‘Pyeonstorang’ and decided to try it, resulting in this delicious combination.
Salad Ingredients
- 100g fresh ricotta cheese
- 50g tender baby greens
- 40g plump blueberries
- 15g sliced almonds
Optional Ingredients for Extra Flavor
- A pinch of brown cheese
Zesty Yuzu Dressing
- 2 Tbsp yuzu marmalade (or yuzu tea concentrate)
- 0.5 Tbsp minced garlic
- 0.5 tsp salt
- A pinch of brown cheese
Zesty Yuzu Dressing
- 2 Tbsp yuzu marmalade (or yuzu tea concentrate)
- 0.5 Tbsp minced garlic
- 0.5 tsp salt
Cooking Instructions
Step 1
Gently wash the baby greens in cool water and then thoroughly drain them in a colander. Ensuring the greens are dry will keep them crisp and fresh.
Step 2
Let’s prepare the zesty dressing! In a small bowl, combine 2 tablespoons of yuzu marmalade, half a tablespoon of minced garlic, and half a teaspoon of salt. Whisk everything together until well combined. This simple mix creates a wonderfully balanced dressing.
Step 3
Now, it’s time to assemble your beautiful salad. Arrange the drained baby greens attractively in a serving bowl. Make sure they are spread out nicely to form a fresh base.
Step 4
Gently place dollops or slices of the ricotta cheese over the bed of baby greens. You can use a spoon to scoop it out or cut it into bite-sized pieces for easy eating.
Step 5
Scatter the plump blueberries and toasted sliced almonds over the salad. For an extra touch of savory richness, lightly grate some brown cheese on top if you’re using it. Finally, drizzle the prepared yuzu dressing evenly over the salad and enjoy this delightful creation!
