Award-winning chef. Successful restaurateur. Iron Chef judge. Social media star. Donatella Arpaia has done it all. Still her favorite thing to do is working in the kitchen, creating inspiring dishes using the freshest, most authentic ingredients—including Galbani® cheese. Explore her latest menu ideas and learn tricks of the trade from this inspirational entrepreneur.

Galbani® Insalata Di Ricotta

INGREDIENTS

For the Vinaigrette

2 Large garlic cloves, smashed but still intact
¼ cup Fruity, cold-pressed extra-virgin olive oil
  Juice of one small lemon
  Sea salt and freshly ground black pepper
   

For the Salad

1 cup Galbani Ricotta
1 pinch Sea Salt
1 tsp. Lemon zest
1 tsp. Lemon juice, freshly squeezed
1½ cups Wild arugula
1 cup Baby heirloom tomatoes, halved
2 Radishes, thinly sliced
   

METHOD

  1. For the vinaigrette, stir all the ingredients in a bowl and allow to sit for a minimum of 30 minutes.
     
  2. For the salad, in a stand mixer, whip the Ricotta, salt, lemon zest and lemon juice on medium speed until creamy, approximately 2 minutes.
     
  3. Spread the whipped Ricotta evenly on a serving board.
     
  4. Place arugula, tomato halves, and radish slices in a separate bowl. Remove the garlic cloves from the vinaigrette and rapidly mix with a fork before pouring over the vegetables. Gently toss the salad with clean hands to coat.
     
  5. Artfully and gently lay the salad components over the whipped Ricotta and serve immediately.
Donatella's Tips

Pairings

  • Wine & Spirits
  • Beer
  • Proteins
  • Fruits & Vegetables
  • Nuts, Grains & Starches
  • Flavors, Spices & Condiments