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Watermelon Salad with Whipped Ricotta

Watermelon Salad with Whipped Ricotta

This playful take on a Watermelon Salad features a disc of juicy watermelon topped with ribbons of whipped ricotta and olives garnished with Calabrian chili oil, crushed pistachios, and wood sorrel.
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Prep Time 30 minutes
Servings: 4
Course: Appetizer, Salad, Side Dish
Ingredients Equipment Method Notes

Ingredients
  

Whipped Ricotta **
  • 1 clove garlic peeled
  • ¾ tsp salt
  • 1 (475g) tub full-fat ricotta
  • ¼ cup olive oil
Watermelon Salad
  • ⅓ watermelon
  • 1 batch Whipped Ricotta see above
  • ¼ cup mixed olives pitted, quartered, and thinly sliced
  • 2 tbsp Calabrian chili oil
  • ¼ cup pistachios*** crushed
  • wood sorrel leaves and blooms optional

Equipment

  • 1 Food Processor
  • 1 3" biscuit cutter
  • 1 Large Piping Bag
  • 1 480 piping tip

Method
 

For the Whipped Ricotta
  1. Place the garlic and salt in a food processor and blitz until it resembles mulch. Add the ricotta and turn the food processor back on. Slowly stream in the olive oil. Continue to blitz until silky smooth.
  2. Transfer the whipped ricotta to a bowl and set aside.
For the Watermelon Salad
  1. Slice the watermelon into rounds. Using a 3" biscuit cutter punch out four discs from the watermelon slices. Trim any excess melon, so the discs lay flat.
  2. Transfer the whipped ricotta to a piping bag fitted with a 480 piping tip. Pipe the whipped ricotta onto each watermelon disc, slowly moving the tip back and forth along the disc.
  3. Arrange the olive slices on top of the ricotta and drizzle them with the chili oil. Finish the salad with a sprinkling of crushed pistachios and wood sorrel leaves and blooms. Serve immediately.

Notes

** You will make more whipped ricotta than you need for this recipe but it keeps very well in the fridge and it is a lovely addition to pastas, toast, and/or salads. 
*** I used jalapeño flavored pistachios but feel free to use whatever flavor you prefer.