Goat Ricotta and Asparagus Salad
Source: Kim Alter, Nightbird
Recipe Type: Salads | Seasons: Spring
This recipe was demonstrated for CUESA’s Market to Table program on April 13, 2019, as a part of our Tenth Annual Goat Festival at the Ferry Plaza Farmers Market.
Since it takes quite a bit of milk to make ricotta, there will be a fair amount of goat “buttermilk” left after straining. Kim recommends using this to make a granita (with the addition of lemon juice and sugar) to serve with fruit, or using it in place of milk or cream in polenta or grits. The “buttermilk” will keep, refrigerated, for a few days.
Makes 5 servings
INGREDIENTS
Goat Milk Ricotta
1 quart Meyenberg™ goat milk
¼ cup fresh lemon juice
Salt to taste
Zest of 1 lemon
Preserved Lemon Vinaigrette
¼ cup (about ½ lemon) preserved lemon, cut into brunoise
¼ cup fresh lemon juice
1 medium shallot, minced
4 sprigs tarragon, chopped
1 cup olive oil
Salt to taste
Freshly ground black pepper
Asparagus and garnish
1 bunch standard asparagus (if you buy pencil or large asparagus, you will need to adjust cooking time)
2 tablespoons olive oil
Salt to taste
3 tablespoons Meyenberg™ goat butter
Juice of ½ lemon, strained
Arugula or other greens, for garnish
Poached egg, if desired
PREPARATION
To prepare the ricotta: Bring the goat milk to 185°F slowly over medium-low heat in a large non-reactive pot. Remove from heat and add lemon juice and salt. Let sit until curds start to form. Strain through cheesecloth into a bowl. Reserve the “buttermilk” (see notes above) and transfer the ricotta to a bowl. Add lemon zest and mix gently. Season to taste.
To prepare the vinaigrette: Mix all ingredients except oil and seasoning in a medium bowl. Slowly whisk in oil. Season and taste. This will be a broken vinaigrette, not emulsified, so you will need to stir it again before dressing the salad.
To prepare the asparagus: Snap off or cut off the bottom inch or so of each stalk and peel the remainder to remove any fibrous parts. Heat a sauté pan large enough to hold all the asparagus over medium heat until warm. Add olive oil. Add asparagus, season with salt, and cook, rotating regularly, until about halfway done (about 2-3 minutes), being careful not to let the asparagus brown. Add goat butter and lemon juice and continue cooking until bright green but still crunchy.
To serve: Spoon ricotta onto serving platter. Arrange asparagus attractively on top of ricotta. Garnish with lightly dressed arugula (or other greens) and poached egg, if desired.
