Seasonal leaves, Sheep’s Milk Ricotta, drizzled honey, smoky bacon lardons, olive oil & red wine vinegar
Creamy & mild, this sheep’s milk ricotta is perfect with a selection of your favourite leaves, a drizzle of honey for sweetness & salty smoky bacon lardons, finished with some crispy Jerusalem artichokes. & a splash of red-wine vinegar.
Seasonal leaves, sheep's milk ricotta & smoky bacon lardons with drizzled honey, artichokes crisps
Some great local Irish ingredients in this recipe, no better way to kick off a relaxing spring evening with this salad and maybe a glass for your favourite tipple
Ingredients
- 100g Off your favourite leaves, I have used mizuna, mibuna & mustard leaves which add a peppery kick along with some baby spinach.
- 150g smoked bacon lardons 1x tsp oil for sautéing the bacon.
- 150g Sheep’s milk ricotta.
- 150g Rainbow tomatoes.
- 1 x Tbsp honey.
- 1 x Tbsp red-wine vinegar
- Drizzle of olive oil
- 200g Jerusalem artichokes for the crisps or wedges.
- 500ml Rapeseed oil if deep-frying the artichokes for crisps or 2 x tbsp if you are going to roast the artichokes in wedges.
- Sea-salt & black pepper
Directions
- If you are making the artichoke crisps slice them on a mandolin slicer or with a sharp knife.
- Heat the oil to 175c and fry in batches, draining each batch on kitchen towel. If roasting, split the artichokes in half lengthways, toss with the 2x tbsp oil on a baking sheet, and roast for approx. 15 minutes until golden and edges are crispy.
- Meanwhile cook the bacon lardons in 1 x tsp oil in a frying pan on a medium heat until nice and crispy, alternatively roast in the oven at 180c/gas 4
- To assemble, place leaves on a large serving plate or platter, scatter over the bacon lardons and crumble over the ricotta and finish of with the artichokes.
- Drizzle with the honey and sprinkle over the red wine vinegar & a drizzle of olive oil
Check out this quick satay chicken recipe, one of the kids & adults’ favourites, along with a refreshing glass of lemon balm & lime lemonade. Enjoy.
Quick satay chicken skewers
Just something for maybe a weekend dinner, to serve along-side your salad for a more substantial meal
Ingredients
- 4 x chicken fillet approx. 175g each
- Juice of 1 lime
- 1 x Tbsp soy sauce
- ½ Tsp chilli flakes if you like a bit of heat
- Grind of sea-salt & black pepper
Cut chicken into strips, approx. three from each fillet. Marinade for 5 minutes with the lime juice, soy & chilli flakes, season, then thread onto skewers.
For the satay sauce
Ingredients
- 80g crunchy peanut butter
- 1 x Tbsp soy sauce
- 20g Grated fresh ginger.
- 150ml coconut milk Heat all the ingredients in a saucepan over a low heat, stirring with a whisk until all the ingredients are fully incorporated. Add some water to achieve a creamy consistency if needed.
Directions
- Cook chicken on a griddle or a frying pan over medium-high heat, turning the skewers every 2-3 minutes on each side until slightly charred, golden & cooked through.
If using wooden skewers soak in water for 10-15 minutes prior to threading the chicken. This will prevent them from getting to burnt. Serve with lime wedges, chopped coriander and extra chilli if you like it spicy.
Lemon balm & lime lemonade
Try this refreshing lemonade, or if you are a little more adventurous, you could use the syrup in your favourite cocktail – maybe a little twist on mojitos.
Ingredients
- 1 x large lemon & lime juiced.
- 100g caster sugar
- 150ml water gently heated with the sugar to create a syrup. Allow to cool.
- 10g lemon balm leaves & stalks.
Directions
- 1.Blend lemon & lime juice with lemon balm in blender and strain.
- Mix with the syrup and dilute to your taste with sparkling water.
Enjoy!
Seasonal leaves, sheep’s milk ricotta, Smoky bacon lardons 
Slicing the jerusalem artichokes 
Jerusalem artichoke crisps and roasted wedges
The broken oven simple & tasty recipe ideas 
3 responses to “Spring salads-local Irish ingredients-recipes-thebrokenoven”
OMG. I want this.
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Hi Tatiana,
Appreciate your kind message, I wish my recipe narratives were as well written & entertaining as your poetry.🙂
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I think you are underestimating your creations and recipes. The recipes, the images of prepared food you have look poetic and scrumptious. The combination of all the ingredients rhymes pretty well to me. 🙂
Stay well.
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