Winter Citrus & Ricotta Salata
Winter Citrus & Ricotta Salata
2 servings | 10 minutes
This Winter Citrus & Ricotta Salata is a refreshing and vibrant dish perfect for the colder months. Combining juicy, sweet oranges with the salty bite of ricotta salata and the crunch of walnuts, it makes an ideal light meal or appetizer. With a quick prep time of just 10 minutes, this recipe brings a burst of winter freshness to your table with minimal effort.
Winter markets can be lackluster sometimes, but don’t miss out on the citrus that rolls out this time of year. Every January when Cara Cara oranges start showing up, I can’t help myself from buying bags on bags every time, so it was an obvious choice to make them the center of this dish. My Winter Citrus & Ricotta Salata is bringing together the sweetness of Cara Caras and vibrancy of blood oranges with the saltiness of ricotta salata and bitter arugula. The combination creates a refreshing contrast that cuts through the heaviness of this season’s go-to bites. Whether you’re looking for a light appetizer to impress or a vibrant salad to compliment a wintery stew, this dish has you covered with beautiful color and fresh flavor. It comes together in 10 minutes and feels like a little burst of summer sunshine in every bite!
Ricotta Salata deserves some spotlight
Opposed to its light, creamy cousin, ricotta salata is a semi-firm, salty cheese that’s perfect for a charcuterie board or shaved over salads and pasta. Ricotta salata is the result of pressed, salted and aged ricotta. It’s similar in saltiness to feta but not quite as crumbly. This versatile cheese is often overlooked but is a game-changer when used in fresh, bright dishes like this Winter Citrus & Ricotta Salata, and is also dreamy in grain bowls or panzanella. If you can’t find it at your local store, you can substitute it with feta or paneer, though ricotta salata’s unique texture makes it a standout in this salad.
Don’t squeeze past these tips…
A generous drizzle of olive oil brings everything together, adding a richness that balances the acidity from the citrus and the saltiness of the ricotta salata. Don’t be shy—it's the finishing touch!
Don’t skip on the baguette! It’s the perfect textural crunch and vehicle for this salad.. can we call this a salad?
Winter Citrus & Ricotta Salata
2 servings | 10 minutes
Ingredients
1 cara cara orange
1 blood orange
½ cup ricotta salata, sliced
2 tablespoons cup walnuts, roughly chopped
1 cup arugula
olive oil
fresh cracked pepper
flake salt
half baguette, for serving
Instructions
Slice the baguette into 4” pieces, then cut in half lengthwise. Drizzle generously with olive oil and season with a pinch of kosher salt. Toast the baguette slices, cut side down, in a skillet or on a griddle over medium heat until golden brown, about 5 minutes.
Slice the bottoms off both the cara cara and blood oranges to create flat surfaces. Then, carefully cut away the peel and pith by following the curve of the fruit, leaving just the colorful flesh exposed. Once peeled, rotate the oranges on their sides and slice them into even sized wheels.
Slice the ricotta salata into 1/4 inch chunks until you have about a ½ cup of slices. Roughly chop about 2 tablespoons of walnuts.
Spread a big handful, about 1 cup, of arugula on a serving plate. Alternating between cara cara, blood ornage, and ricotta salata, layer the citrus wheels and cheese slices over top of the arugula. Sprinkle the walnuts over top, season with flake salt and fresh cracked pepper, and drizzle generously with olive oil.
Serve with the toasted baguette pieces and enjoy!
