Recipe courtesy of Gourmet Magazine
Total:
1 hr
Active:
20 min
Yield:
8 servings
Level:
Easy
Healthy

Ingredients

  • 2 large lemons
  • 4 teaspoons honey
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3/4 cup olive oil
  • 4 (1/2-inch-thick) slices country-style bread, halved diagonally
  • 1 large garlic clove, halved crosswise
  • 8 ounces mesclun (about 8 cups)
  • 1 cup mixed torn herb leaves, such as basil, parsley, tarragon, chives, and mint
  • 3/4 pound grape tomatoes, halved
  • 6 ounces ricotta salata, thinly sliced

Directions

Remove zest from lemons in large strips with a vegetable peeler and cut any white pith from strips with a sharp knife. 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. Drain and pat dry.

Squeeze enough juice from lemons to measure 6 tablespoons. Whisk together lemon juice, honey, salt, and pepper, then add 1/2 cup oil in a slow stream, whisking until emulsified.

Prepare charcoal or gas grill for cooking.

Brush both sides of bread slices with remaining 1/4 cup oil and season with salt and pepper.

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.

Toss mesclun and herbs with tomatoes, half of zest, and enough dressing to coat, then season with salt and pepper.

Put toasts on salad plates and spoon some of remaining dressing over each. Layer cheese and salad alternately on each toast and sprinkle with remaining zest.

Cook's Note: Zest can be blanched (and dried) 1 day ahead and chilled, wrapped tightly in plastic wrap.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Wilted Greens with Ricotta Salata

Recipe courtesy of Giada De Laurentiis

Radicchio Fritelle with Ricotta Salata

Recipe courtesy of Mario Batali

Garden Puree Bruschetta with Ricotta Salata

Recipe courtesy of Tyler Florence

Grilled Artichokes with Parsley and Garlic

Recipe courtesy of Giada De Laurentiis

Grilled Yukon Gold Potatoes with Thyme and Garlic

Recipe courtesy of Michael Chiarello

Arugula and Ricotta Salata Salad with Dijon Vinaigrette

Recipe courtesy of Michael and Bryan Voltaggio

Spicy Melon Salad with Mint and Ricotta Salata

Recipe courtesy of Michael Chiarello

Sliced Orange Salad with Sauteed Olives and Ricotta Salata

Recipe courtesy of Michael Chiarello

Grilled Prawns with Habanero-Toasted Garlic Vinaigrette

Recipe courtesy of Bobby Flay

On TV

Junk Food Flip

7:30am | 6:30c

How to Live to 100

8:30am | 7:30c

How to Live to 100

9:30am | 8:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Eat St.

12pm | 11c

Eat St.

12:30pm | 11:30c

Eat St.

1pm | 12c

Eat St.

1:30pm | 12:30c

Eat St.

2pm | 1c

Eat St.

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Good Eats

9pm | 8c

Good Eats

9:30pm | 8:30c

Good Eats

10pm | 9c

Good Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Good Eats

1am | 12c

Good Eats

1:30am | 12:30c

Good Eats

2am | 1c

Good Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here