Arugula and Ricotta Salata Salad With Dijon Vinaigrette

I’ll never forget the first time I tasted ricotta salata. It was during a summer internship at a small trattoria nestled in the hills of Tuscany. The chef, a jovial woman named Nonna Emilia, insisted I try her simple arugula salad. I expected something basic, but the salty, crumbly ricotta salata transformed the peppery arugula into a delightful dance of flavors. That salad was a revelation, a testament to the power of fresh, high-quality ingredients, and this recipe is my humble attempt to recreate that magic.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 8
• Dietary Type: Vegetarian

Ingredients

• 1/4 cup finely chopped shallots (or 2 shallots)
• 1 cup sherry wine
• 1 bay leaf
• 1 sprig thyme
• 1/4 cup honey
• 1 tablespoon Dijon mustard
• 1/4 teaspoon fine sea salt
• 1/2 cup extra virgin olive oil
• 9 cups baby arugula
• 4 ounces ricotta salata

Equipment Needed

• Small pot
• Mixing bowl
• Kitchen towel
• Whisk
• Vegetable peeler

Instructions

1. Prepare the Vinaigrette Base: In a small pot, combine the finely chopped shallots, sherry wine, bay leaf, and thyme sprig.

2. Reduce the Wine: Place the pot over medium heat and cook the mixture until the sherry wine is reduced to a syrup-like consistency. This should take approximately 10 minutes. The reduction intensifies the flavor of the shallots and creates a beautiful base for the vinaigrette.

3. Remove Aromatics: Once the wine is reduced, carefully remove the bay leaf and thyme sprig from the pot. Discard them.

4. Combine Reduction with Seasonings: Pour the sherry wine reduction into a mixing bowl. To prevent the bowl from wobbling while whisking, create a small ring with a kitchen towel and place the bowl on top of it.

5. Add Honey and Mustard: Whisk in the honey, Dijon mustard, and fine sea salt to the reduced sherry mixture.

6. Emulsify the Vinaigrette: Slowly drizzle in the extra virgin olive oil, whisking constantly and vigorously. The goal is to emulsify the vinaigrette, creating a smooth and creamy texture. Add the oil in a thin stream to achieve a stable emulsion.

7. Adjust Consistency (if needed): If the vinaigrette appears to become too thick during emulsification, add a teaspoon of cold water at a time, whisking continuously until the desired consistency is reached.

8. Dress the Arugula: Place the baby arugula in a large bowl. Pour the Dijon Mustard Vinaigrette over the arugula. Be careful not to overdress the salad; start with a little vinaigrette and add more as needed.

9. Prepare the Ricotta Salata: Use a vegetable peeler to shave the ricotta salata into thin flakes or ribbons. This creates a delicate texture that contrasts beautifully with the peppery arugula.

10. Combine and Serve: Gently toss the arugula with the vinaigrette and shaved ricotta salata to combine. Serve immediately.

Expert Tips & Tricks

• Shallot Fineness: Ensure the shallots are finely chopped. This prevents any harsh, overpowering flavors in the vinaigrette.
• Wine Reduction: Don’t rush the wine reduction process. Allowing the wine to reduce properly is key to creating a concentrated, flavorful base. Watch carefully to prevent burning.
• Vinaigrette Storage: The Dijon Mustard Vinaigrette can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before using.
• Ricotta Salata Shaving: If you don’t have a vegetable peeler, you can crumble the ricotta salata instead. However, shaving it creates a more elegant presentation and a lighter texture.
• Arugula Quality: Use fresh, high-quality baby arugula for the best flavor. Avoid arugula that is wilted or yellowing.
• Emulsification Trouble Shooting: If your vinaigrette separates, try whisking in a teaspoon of Dijon mustard. Mustard acts as an emulsifier, helping to bind the oil and vinegar together.
• Flavor Boost: For added flavor, toast some pine nuts or walnuts and sprinkle them over the salad before serving.

Serving & Storage Suggestions

This Arugula and Ricotta Salata Salad is best served immediately after dressing to prevent the arugula from wilting. The salad can be served as a light lunch, a side dish, or a starter for a more substantial meal.

For storage, it is best to store the undressed arugula and the vinaigrette separately. The arugula can be stored in a sealed bag in the refrigerator for up to 2 days. The vinaigrette can be stored in an airtight container in the refrigerator for up to 3 days. Do not freeze the vinaigrette as the emulsion will break. Ricotta Salata is best when freshly shaved, but it can also be stored tightly wrapped in the refrigerator.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	186.5 kcal	N/A
Calories from Fat	123 g	66%
Total Fat	13.7 g	21%
Saturated Fat	1.9 g	9%
Cholesterol	0 mg	0%
Sodium	102.8 mg	4%
Total Carbohydrate	11.3 g	3%
Dietary Fiber	0.5 g	1%
Sugars	9.4 g	37%
Protein	0.8 g	1%

Variations & Substitutions

• Vegan Option: Replace the ricotta salata with a plant-based feta cheese alternative. There are several good vegan feta options available made from tofu or nuts.
• Different Greens: While arugula provides a peppery bite, you can substitute it with other greens such as spinach, mixed greens, or baby kale. A combination of different greens can also be used.
• Citrus Twist: Add a tablespoon of fresh lemon or orange juice to the vinaigrette for a brighter, more citrusy flavor.
• Herb Variations: Experiment with different herbs in the vinaigrette. Fresh basil, parsley, or chives can add a unique flavor dimension.
• Nut Addition: Toast pine nuts, walnuts, or almonds and sprinkle them over the salad for added crunch and nutty flavor.
• Seasonal Fruit: Add seasonal fruit to the salad for a touch of sweetness. Sliced pears, apples, or berries work well.
• Sherry Vinegar: If you don’t have sherry wine, you can substitute sherry vinegar in the vinaigrette, but reduce the quantity to 1/2 cup and add 1/2 cup of water.

FAQs (Frequently Asked Questions)

Q: Can I make the vinaigrette ahead of time?
A: Yes, the Dijon Mustard Vinaigrette can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Allow it to come to room temperature before using.

Q: Can I use a different type of cheese?
A: While ricotta salata is the star of this salad, you can substitute it with other salty cheeses such as feta, Pecorino Romano, or aged goat cheese.

Q: How do I prevent the arugula from wilting?
A: Dress the arugula just before serving to prevent it from wilting.

Q: What if I don’t have sherry wine?
A: You can substitute dry white wine, dry vermouth, or even chicken broth in a pinch. The sherry wine contributes a unique flavor, but these alternatives will still work. Sherry vinegar is another substitute, though slightly different.

Q: Can I add other vegetables to this salad?
A: Absolutely! Feel free to add other vegetables such as sliced cucumbers, cherry tomatoes, or roasted bell peppers to enhance the salad.

Final Thoughts

This Arugula and Ricotta Salata Salad with Dijon Vinaigrette is a testament to the beauty of simple, fresh ingredients. The peppery arugula, salty ricotta salata, and tangy vinaigrette create a symphony of flavors that is both refreshing and satisfying. I encourage you to try this recipe and experience the magic for yourself. Feel free to experiment with different variations and substitutions to make it your own. And don’t hesitate to share your feedback – I’m always eager to hear how you enjoyed it! Perhaps pair it with a grilled chicken breast or a glass of crisp Sauvignon Blanc for a complete and delightful meal.