Restaurant 1861

Fine food worth the extra mile!

Courgette and ricotta salad with lemon and herb dressing


150g of ricotta cheese
4-5 early-season courgettes (a mix of varieties is always nice)


30ml lemon juice
zest of ½ lemon
10g garlic, minced
150ml extra-virgin olive oil or good-quality rapeseed oil
4 tbsp finely diced banana shallots
1 tbsp tarragon
1 tbsp oregano
1 tbsp chervil
1 tbsp parsley


Combine all the dressing ingredients until thick, almost like a salsa, then season to taste.
Thinly slice the courgettes length-ways into long ribbons and cut some into thin cross sections.
Cover the base of a wide bowl with the ricotta.
Add a little dressing to the courgettes to lightly coat, season, then pile them on top of the ricotta.
Pour the rest of the dressing over the salad and serve.