Mesclun and Ricotta Salata on Grilled Garlic Toasts

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.
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VegetableVegetable
LemonLemon
Equipment you will use
PeelerPeeler
KnifeKnife
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.
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WaterWater
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SieveSieve
BowlBowl
3
Drain and pat dry.
4
Squeeze enough juice from lemons to measure 6 tablespoons.
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LemonLemon
JuiceJuice
5
Whisk together lemon juice, honey, salt, and pepper, then add 1/2 cup oil in a slow stream, whisking until emulsified.
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Lemon JuiceLemon Juice
PepperPepper
HoneyHoney
SaltSalt
Cooking OilCooking Oil
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WhiskWhisk
6
Prepare charcoal or gas grill for cooking.
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GrillGrill
7
Brush both sides of bread slices with remaining 1/4 cup oil and season with salt and pepper.
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Salt And PepperSalt And Pepper
BreadBread
Cooking OilCooking 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.
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GarlicGarlic
BreadBread
Dry Seasoning RubDry Seasoning Rub
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GrillGrill
9
Toss mesclun with tomatoes, half of zest, and enough dressing to coat, then season with salt and pepper.
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Salt And PepperSalt And Pepper
TomatoTomato
MesclunMesclun
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.
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CheeseCheese
ToastToast
1
·Zest can be blanched (and dried) 1 day ahead and chilled, wrapped tightly in plastic wrap.
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WrapWrap
Equipment you will use
Plastic WrapPlastic Wrap
DifficultyHard
Ready In45 m.
Servings8
Health Score36
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