Heirloom Tomato & Little Gem Lettuce Salad with Fresh Ricotta, Monterey Smoked Almond Brittle and California Lemon Oil

Ingredients

Yield:

 

• Fresh Ricotta

  • 1 Quart Whole Milk
  • ½ Cup Heavy Cream
  • ¼ tsp Kosher Salt
  • 1 1/2 tbsp fresh lemon juice

• Smoked Almond Brittle

  • ½ cup sugar
  • ¼ cup water
  • ¼ cup corn syrup
  • ¾ cup smoked Almonds
  • Pinch of Sea Salt
  • 2 tbsp unsalted butter
  • 1 each vanilla bean, split and seeds scraped
  • 1 tsp. baking soda

• Salad

  • Avocado
  • Gem Lettuces
  • Heirloom Tomatoes
  • Basil
  • California Lemon Oil

Preparation

Difficulty:

Easy

Time:

40 Minutes 

 

1. Fresh Ricotta

   1. Bring milk, cream, salt to boil in a pot on the stove. Stir, constantly to prevent scorching.
   2. When the mixture boils add lemon juice and pull off stove, stir, let rest until it curdles.
   3. Line a colander with cheese cloth and a large bowl. Pour over cheese cloth and colander.
   4. Drain and discard liquid. Refrigerate. Add fresh chopped chives if desired.

2. Smoked Almond Brittle

   1. Take 1/3 of almonds and pulse in robo coupe.
   2. In a heavy bottom sauce pan, combine sugar, water and corn syrup. Bring to boil over medium heat until candy thermometer registers 230 F (10 minutes). Then add pulsed almonds.
   3. Cook syrup until 239F and a rich caramel. Immediately stir in butter, vanilla and baking soda.
   4. Pour the brittle mixture onto the prepared baking sheet lined with a silpat or parchment paper.
   5. Cool completely and break into pieces with a knife or malette. Combine the chopped brittle with remainder of whole smoked almonds.

3. Salad

   1. Wash and rinse, slice or wedge Heirloom Tomatoes. Season with fresh cracked black pepper and California Lemon Oil.
   2. Wash, rinse and pat dry Little gem lettuce.
   3. Pick a ripe avocado and slice.
   4. Dollop or smear Fresh Ricotta on a plate.
   5. Arrange tomatoes, avocado, lettuce and tear fresh basil leaves. Drizzle with California Lemon Oil.
   6. Enjoy!