From Lauren Chandler of Lauren Chandler Cooks
- 2 Tbsp minced shallot
- 1 Tbsp sherry vinegar
- 2 Tbsp Corto® Agrumato-Method Calabrian Chili Olive Oil, plus more for plating
- 6 cups frisée, torn into bite-sized pieces
- 2 Cara Cara oranges, supremed and zested (1 tsp zest)
- 1/2 cup Marcona almonds
- 3 Tbsp roughly chopped mint
- 12 oz ricotta cheese
- sea salt
- freshly ground black pepper
The flavor, depth, and color of Corto®’s Agrumato-Method Calabrian Chili Olive Oil brings out the best in the fresh, lively ingredients in this salad. The truly striking color of the oil pops beautifully against the backdrop of the ricotta cheese and balances out the flavors of heat, brightness, and sweetness.
To make the dressing, place the shallot in a small bowl with the vinegar. Let stand for 5 minutes. Add the orange zest, then whisk in the Agrumato-Method Calabrian Chili Olive Oil oil and small pinch of salt and pepper.
In a large bowl, toss the dressing with the frisée, oranges, almonds, mint, and season with salt and pepper.
Divide the ricotta evenly between plates and spread it in a large circle on each. Sprinkle the ricotta with a small pinch of salt and pepper and drizzle a thin circle of Corto® Agrumato-Method Calabrian Chili Olive Oil around the perimeter of the ricotta.
To plate, place a heaping serving of salad in the center of the ricotta.