Summer Citrus Salad Recipe
Smoked Ricotta Labneh, Citrus, Sourdough Crumble
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Ingredients
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Salad Components
Method
Preparation Steps
- 1
Prepare the Sourdough Crumble
Preheat the oven to 350°F (175°C). Tear the sourdough bread into small pieces and toss with olive oil, salt, and pepper. Spread on a baking sheet and bake for 10-12 minutes or until golden and crispy.
- 2
Prepare the Citrus
Segment the orange, grapefruit, and lemon by cutting the ends off, then slicing down the sides to remove the peel and pith. Carefully cut out the segments and set them aside.
- 3
Make the Smoked Ricotta Labneh
In a bowl, mix the smoked ricotta with labneh until well combined. Season with salt and pepper to taste.
- 4
Assemble the Salad
On a large plate, spread the smoked ricotta labneh mixture. Arrange the citrus segments on top, then sprinkle the sourdough crumble and fresh mint leaves over the top.
- 5
Serve
Drizzle with additional olive oil if desired, and serve immediately.
