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Jewish World Review Romaine, Mint and Ricotta: A Salad Combination that Steals the Show By Betty Rosbottom JewishWorldReview.com | Salads are quintessential summer fare. They can begin or anchor a meal or play supporting roles as sides to main courses. For the latter, I typically toss fresh greens in a vinaigrette dressing or drizzle them with lemon juice and olive oil. Such salads are always good and dependable, but they never steal the show. Recently, however, I have been serving a simple romaine salad that has been garnering plenty of attention. The salad's popularity is due to two unexpected ingredients: fresh mint and ricotta. I stack romaine leaves on top of each other, cut them lengthwise into wide strips (discarding the tough center veins), then combine these with finely julienned mint leaves. Next I sprinkle this duo with bits of ricotta and add some halved grape tomatoes. Finally, the whole mixture is tossed with fresh lemon juice and olive oil, and then seasoned with coarse salt and pepper. Each time I have served this salad, guests have taken a bite, paused, and tried to figure out what was adding such a refreshing note. Some have guessed that it was mint, others have not, but all have loved this unusual addition. The contrasting textures -- the crunch of the romaine leaves paired with the salty creaminess of ricotta -- also add to the salad's appeal. The tomatoes provide some visual pizzazz with their rich crimson hue. As final touches, I sprinkled the gratin with some toasted breadcrumbs to add more texture and with minced chives for color. WE FEED YOUR SOUL, INTELLECT --- AND STOMACH Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here. I have served this salad as a garnish and offered it as an accompaniment to fettuccine tossed with steamed summer vegetables and Parmesan cheese. It would be just as tempting alongside grilled salmon or even as a partner to a chilled summer soup. This is salad season, and this one is definitely a keeper! ROMAINE, MINT AND RICOTTA SALAD 2 medium heads romaine lettuce (about 1 1/4 pounds total) 1/3 cup thinly julienned mint leaves (see note) 4 teaspoons fresh lemon juice 2 tablespoons olive oil 1/3 cup ricotta (see note) Kosher salt and freshly ground black pepper 12 grape tomatoes, halved Remove the leaves from the head of romaine and rinse, then pat dry. Stack 3 to 4 leaves on top of each other, then cut 1/2 inch wide strips lengthwise from the leaves. Cut out and discard the tough center veins from all but the small inner leaves. Continue until you have 4 cups well-packed strips. (Save any extra romaine leaves for another use.) Place romaine strips in a salad bowl along with the julienned mint, and toss well to combine. Cover with several dampened paper towels and refrigerate 30 minutes or up to 1 hour to chill. Break the ricotta into small pieces and sprinkle these over the romaine and mint. Then drizzle lemon juice and olive oil over the mixture. Add the tomatoes. Season with 1/4 to 1/2 teaspoon salt and several grinds of pepper. Toss well until the ricotta has broken into small bits. Serve immediately. Serves 4. Note: To julienne mint leaves, stack 3 to 4 leaves on top of each other, then, starting at the base of the leaves, roll up tightly into a cylinder like a cigarette. With a sharp knife, slice the roll into very thin strips. Note: Extra ricotta is good tossed with warm strands of pasta along with grated Parmegiano Reggiano, butter, pareve sausage, chopped fresh tomatoes and torn basil leaves. Interested in a private Judaic studies instructor — for free? Let us know by clicking here. Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. © 2012, Betty Rosbottom. Distributed by Tribune Media Services Inc.