Photography by David Loftus
Grape, ricotta and tarragon salad
Season the sliced shallots with salt and pepper, add the sugar and the vinegar and leave to marinate for a few minutes.In a large mixing bowl, combine the tarragon and grapes and grate in most of the cheese. Drain the pickled onions and throw them in with a little of the vinegary juices, salt and pepper and a glug of olive oil. Toss everything together and divide between four plates. Grate the rest of the cheese on top of each salad and serve. Check out the video here.
Comments
meredith wall [Visitor]
Sun 29 Jun 2008 @ 17:41
hello i watch jamie every time i get he is an amazing chef i watched him make a salad one day i scribbled it down quickly but forgot the name it has corn tomatoe vadalia onion and sauce that has blue cheese olive oil honey and djon mustard.
could you please tell me where i can get this recipie of his, i have purchased several books of jamies but the recipie is not there i would love to read this recipie and try it. thankyou so much for reading my mail. i will continue watching jamie cook in hopes that i can see him prepair this easy salad for my parents and husband who loves to watch jamie to thankyou for reading all the best to you jamie you are a fantastic cook.
could you please tell me where i can get this recipie of his, i have purchased several books of jamies but the recipie is not there i would love to read this recipie and try it. thankyou so much for reading my mail. i will continue watching jamie cook in hopes that i can see him prepair this easy salad for my parents and husband who loves to watch jamie to thankyou for reading all the best to you jamie you are a fantastic cook.
clair thompson [Visitor]
Sun 29 Jun 2008 @ 18:04
Good films on cooking and very good recipies like desserts my favourite.
Charlene Thomas [Visitor]
Wed 09 Jul 2008 @ 20:51
This is a fabulous salad. It's not often that I have a big bunch of tarragon hanging around but, once a year, our local organic farm provides me with more tarragon than one can reasonably use. When I stumbled on this recipe, I was pretty sure I had found heaven. I've been using a salty French sheep milk cheese with great result.
Now if I could only find a fabulous salad recipe for my big bunch of oregano...
Now if I could only find a fabulous salad recipe for my big bunch of oregano...
Comments are closed for this post.
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123 votesserves Serves 4
ingredients
• 2 shallots, peeled and very thinly sliced
• a pinch of sugar
• 4 tablespoons white wine vinegar
• 4 small bunches of fresh tarragon, leaves picked
• 4 handfuls of green and red seedless grapes, sliced in half
• 150g salted ricotta or pecorino cheese, for grating
• 8 baby pickled onions
• sea salt and freshly ground black pepper
• extra virgin olive oil
• a pinch of sugar
• 4 tablespoons white wine vinegar
• 4 small bunches of fresh tarragon, leaves picked
• 4 handfuls of green and red seedless grapes, sliced in half
• 150g salted ricotta or pecorino cheese, for grating
• 8 baby pickled onions
• sea salt and freshly ground black pepper
• extra virgin olive oil
