Bowery Arugula, Pear and Ricotta Salad with Basil Salsa Verde
Perfect for parties, this salad scales up easily and swaps traditional vinaigrette for a herbaceous, spicy Arugula-based salsa verde that can easily be made ahe
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at boweryfarming.com.
Cooking tools:
- Food processor
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Plate
- Serving platter
- Airtight container
- Freezer
Ingredients
- 1 ½ cups Bowery Arugula, chopped
- 1/2 package Bowery Basil, leaves and stems, packed
- 6 tablespoons roasted salted pistachios
- 2 anchovy fillets
- 2 1/2 tablespoons brined capers, drained
- 1 garlic clove, finely grated
- 2 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon kosher salt, plus more to taste
- 3/4 cup extra-virgin olive oil, plus more
- Bowery Arugula, 4.0 oz
- 1 Bosc, Bartlett or Anju pears, core removed and thinly sliced
- 1 cup whole milk ricotta
- flakey sea salt and extra-virgin olive oil, for serving
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