Green Salad with Pears and Ricotta Balls

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Starter Recipe = Green Salad with Pears and Ricotta Balls

300 g ricotta cheese
125 ml grated Cheddar cheese
1-2 spring onions, chopped
1 ml onion salt
pinch celery salt
few drops Tabasco sauce
2 ml French mustard
2 ml Worcester sauce
few sprigs parsley
finely chopped toasted nuts

75 ml vegetable oil
25 ml olive oil
1 small clove garlic, crushed
25 ml lemon juice
1 ml dry mustard
1 ml salt

2 medium pears
250 g broccoli
I butter lettuce
1 avocado

To make the ricotta balls, put all the ingredients, except nuts, into a processor fitted with the grinding blade. Process until thick and creamy and mixture forms a ball. Spoon into small dish and chill several hours.
Put ingredients for dressing into large wooden salad bowl, and mix with a fork until creamy.
Peel and core pears and cut into eighths. Add to dressing, toss well and then cover and allow to stand for up to 2 hours.
Steam and chop broccoli. Just before serving, shred butter lettuce coarsly, and dice avocado. Add broccoli, lettuce and avocado to pears and toss well. Scoop out large teaspoons of chilled ricotta mixture and roll into 18—24 balls. Roll each ball in chopped nuts and place on top of salad.