The sharpness of Oporto Vinegar cuts through the rich chunks of salted ricotta that sit on a bed of peppery leaves and young seasonal radishes.

Ingredients

1 clove garlic, crushed to a paste

3tbsp Oporto Vinegar

6tsbp Early Harvest Extra Virgin Olive Oil

Salt and pepper

200g Watercress

200g Radishes

150g Salted Ricotta

Ingredients

1 clove garlic, crushed to a paste

3tbsp Oporto Vinegar

6tsbp Early Harvest Extra Virgin Olive Oil

Salt and pepper

200g Watercress

200g Radishes

150g Salted Ricotta

1

First make the dressing. Combine the crushed garlic, Vinegar, and Olive Oil and season with salt and pepper. Mix well to combine or place in a small pot or jar with a lid and shake well.

2

Trim the stalk and leaves from the radishes if they have them then rinse under cold water. Cut into a variety of shapes such as thin round slices and small wedges and place in a large mixing bowl.

3

Place the watercress in the mixing bowl and add half of the dressing and toss gently so that the leaves are just coated and there is no excess in the bottom of the bowl. Add more if the leaves are too dry. Divide between plates or place on a serving dish and crumble the Salted Ricotta on top.

4

Season with more salt and pepper once you have tasted the salad, as the Ricotta also brings a level of salt to the dish.

Back to top