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Categories:Viewed: 43 - Published at: a year ago
Ingredients
- 2 large lemons
- 4 teaspoons honey
- 1/8 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 3/4 cup olive oil
- 4 (1/2-inch-thick) slices country-style bread, halved diagonally
- 1 large garlic clove, halved crosswise
- 8 oz mesclun (8 cups)
- 3/4 lb grape tomatoes, halved
- 6 oz ricotta salata, thinly sliced
Method
- Remove zest from lemons in large strips with a vegetable peeler and cut any white pith from strips with a sharp knife.
- Cut enough zest into julienne strips to measure 1/4 cup.
- Blanch zest in boiling water 1 minute, then drain in a sieve and plunge into a bowl of cold water to stop cooking.
- Drain and pat dry.
- Squeeze enough juice from lemons to measure 6 tablespoons.
- Whisk together lemon juice, honey, salt, and pepper, then add 1/2 cup oil in a slow stream, whisking until emulsified.
- Prepare charcoal or gas grill for cooking.
- Brush both sides of bread slices with remaining 1/4 cup oil and season with salt and pepper.
- When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill bread on lightly oiled grill rack, turning once, until golden, about 3 minutes total.
- Immediately rub 1 side of each slice with garlic.
- Toss mesclun with tomatoes, half of zest, and enough dressing to coat, then season with salt and pepper.
- Put toasts on salad plates and spoon some of remaining dressing over each.
- Layer cheese and salad alternately on each toast and sprinkle with remaining zest.
