Recipe: Burnt orange and ricotta salad
Chef Alex Webber whipped up this dish for a whiskey and food pairing event at Workshop 55.
Burnt orange and ricotta salad.
Ingredients
1 whole orange
1 litre full fat milk
1 lemon
150g vine cherry tomatoes
1 tsp rosemary, chopped
30ml white wine vinegar
60ml olive oil
¼ tsp garlic, chopped
Salt and pepper, to taste
Method
1. Zest orange before peeling it. Grill the whole orange until lightly charred. Cool in fridge.
2. Warm milk to just below boiling.
3. Grill the tomatoes until the skin begins to peel back slightly. Cool in fridge.
4. Squeeze half a lemon into milk then add orange zest, seasoning and a pinch of chopped rosemary.
5. Stir through. Allow to cool to room temperature.
6. Gently pour into a fine sieve over a bowl. Place in the fridge until your ricotta has firmed up and most of the liquid has drained out (do not squeeze it).
7. Segment the orange and set aside.
8. In an immersion blender, place the oil, vinegar, rosemary, seasoning and garlic and blend until well combined. Keep aside.
9. Plate as per image and serve with Uncle Nearest 1856 Premium Whiskey.
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