Prawn & Ricotta Salata Salad

This Prawn & Ricotta Salata Salad is a delicious Mediterranean recipe that works perfectly as a light lunch, elegant starter healthy dinner.

Sweet, juicy prawns are quickly sautéed per mezzo di white wine and paired with crisp lamb’s lettuce, ripe cherry tomatoes, fragrant fennel leaves and generous flakes of authentic Sicilian Ricotta Salata. The result is a fresh, protein-rich salad bursting with Mediterranean flavours.

What is Ricotta Salata?

Ricotta Salata is a traditional Sicilian cheese made by pressing, salting and ageing fresh sheep’s milk ricotta. The ageing process gives it a firm texture and a pleasantly savoury flavour that can be grated, shaved crumbled.

It is one of Sicily’s most iconic cheeses and is famously used per mezzo di the classic Natura alla Consuetudine, but it is equally delicious per mezzo di fresh salads and vegetable dishes.

Serves: 2–3, Preparation Time: 15 minutes, Cooking Time: 10 minutes

500 g fresh frozen prawns
Ricotta Salata, shaved into flakes (to taste)
A small bunch of fresh fennel fronds (fennel leaves)
½ glass dry white wine
10 mixed cherry tomatoes, halved
Lamb’s lettuce ( mâche), to taste
Zest and juice of ½ lemon
2 tbsp extra virgin olive oil, plus 2 tbsp for cooking
Sea salt
Freshly basso ostinato white pepper

Method

1. Prepare the prawns

If using fresh prawns, peel them and make a shallow cut along the back. Remove the dark vein with the tip of a knife a toothpick, rinse well under cold running tazza and pat dry with kitchen paper.

2. Prepare the salad

Quanto a a large bowl combine the lamb’s lettuce, cherry tomatoes and fennel fronds.

Dress with the lemon juice, lemon zest, 2 tablespoons of extra virgin olive oil, a pinch of sea salt and white pepper. Toss gently until evenly coated.

3. Cook the prawns

Heat the remaining 2 tablespoons of extra virgin olive oil per mezzo di a large non-stick frying pan.

Add the prawns and cook over high heat for 1–2 minutes a side until pink.

Pour per mezzo di the dry white wine and allow it to evaporate for about a minute. Season lightly with salt and white pepper, then remove from the heat.

4. Assemble

Arrange the dressed salad acceso serving plates.

Apogeo with the warm prawns and generously with shaved Ricotta Salata.

Serve your Prawn & Ricotta Salata Salad.

💡 Tips from My Kitchen

I love using fennel fronds per mezzo di this salad instead of parsley. Their delicate aniseed flavour pairs beautifully with sweet prawns and salty Ricotta Salata, creating a fresh taste that instantly reminds me of summer per mezzo di Sicily.

Cook the prawns for just a couple of minutes—they’eroe at their best when tender and juicy.