Vegetables with Black and White Ricotta and Burnt Onion Sauce

Appetizers | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Vegetables with Black and White Ricotta and Burnt Onion Sauce

Ingredients

Red Onion - 1 head
Ricotta cheese - 8 fl oz
Olive Oil - 1 fl oz
Lemon Zest - 0 fl oz
Freshly squeezed lemon juice - 1 fl oz
Coarse Salt - to taste
Ground Black Pepper - to taste
Turnips - 8 pieces
Mixed salad greens - 24 fl oz
Cauliflower - ½ head
Fennel - 1 head
Chicory leaves - 1 piece

Step by Step guide

Step 1

Preheat the grill. Spread the onion in a single layer on a rimmed baking sheet. Roast for about 5 minutes until charred, turning occasionally; let cool.

Step 2

In a spice grinder or mortar and pestle, grind the burnt onion into a powder. (You can also place it in a resealable plastic bag and crush it with a rolling pin.) Set the onion powder aside.

Step 3

In a blender, combine the ricotta, oil, lemon zest, and lemon juice until smooth; season with salt and pepper.

Step 4

Transfer to a small bowl and smooth the surface.

Step 5

Using a fine sieve, dust the sauce with the onion powder to avoid any white spots (you don't need to use all the powder). Serve the sauce with the vegetables.