Mesclun and Ricotta Salata on Grilled Garlic Toasts
Instructions
1
Remove zest from lemons in large strips with a vegetable peeler and cut any white pith from strips with a sharp knife.
Ingredients you will need
Vegetable
Lemon
Equipment you will use
Peeler
Knife
2
Cut enough zest into julienne strips to measure 1/4 cup. Blanch zest in boiling water 1 minute, then drain in a sieve and plunge into a bowl of cold water to stop cooking.
Ingredients you will need
Water
Equipment you will use
Sieve
Bowl
3
Drain and pat dry.
4
Squeeze enough juice from lemons to measure 6 tablespoons.
Ingredients you will need
Lemon
Juice
5
Whisk together lemon juice, honey, salt, and pepper, then add 1/2 cup oil in a slow stream, whisking until emulsified.
Ingredients you will need
Lemon Juice
Pepper
Honey
Salt
Cooking Oil
Equipment you will use
Whisk
6
Prepare charcoal or gas grill for cooking.
Equipment you will use
Grill
7
Brush both sides of bread slices with remaining 1/4 cup oil and season with salt and pepper.
Ingredients you will need
Salt And Pepper
Bread
Cooking Oil
8
When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill bread on lightly oiled grill rack, turning once, until golden, about 3 minutes total. Immediately rub 1 side of each slice with garlic.
Ingredients you will need
Garlic
Bread
Dry Seasoning Rub
Equipment you will use
Grill
9
Toss mesclun with tomatoes, half of zest, and enough dressing to coat, then season with salt and pepper.
Ingredients you will need
Salt And Pepper
Tomato
Mesclun
10
Put toasts on salad plates and spoon some of remaining dressing over each.
11
Layer cheese and salad alternately on each toast and sprinkle with remaining zest.
Ingredients you will need
Cheese
Toast
1
·Zest can be blanched (and dried) 1 day ahead and chilled, wrapped tightly in plastic wrap.