Like feta cheese, ricotta salata is made from sheep's milk, but it is milder and nuttier. Avoid prepackaged cheese if possible (most cheese stores will cut it from a wheel for you). It keeps for up to three weeks in the refrigerator.
Active time: 40 min Start to finish: 40 min
·Zest can be blanched (and dried) 1 day ahead and chilled, wrapped tightly in plastic wrap.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Prepare charcoal or gas grill for cooking.
Step 4
Brush both sides of bread slices with remaining 1/4 cup oil and season with salt and pepper.
Step 5
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.
Step 6
Toss mesclun with tomatoes, half of zest, and enough dressing to coat, then season with salt and pepper.
Step 7
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.
