This simple, flavoursome salad is perfect for entertaining.
To make the ricotta: Place the milk in a heavy based saucepan and heat over a low heat slowly to 80°C using a digital thermometer to check.
Once 80°C has been reached add the vinegar & salt and stir gently to mix. Remove from heat & stand for 10 minutes for the curds to form.
Using a large female spoon scoop the curds into a sieve lined with muslin over a bowl and allow to
Drain for 20 minutes. Transfer to a container & reserve in the fridge if not using immediately.
To make the salad: Slice the tomatoes approximately5mm thick and arrange on four plates alternating
Colours then sprinkle the basil over the tomatoes evenly. Season with the salt & pepper then drizzle with olive oil. Crumble ricotta over the tomatoes then season and drizzle oil over & it is ready to serve.
Anchor Milk flight recipes by Christian McCabe & Daniel Wilson
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