Escarole Salad with Ricotta and Shallot Compote

Can a diet oriented and healthy recipe have a great taste and a quick preparation? With this salad you can have a quick low-fat single meal perfect for these hot summer days, try it!

The last 20 days I neglected a bit my blog because I had a lot of photographic work to do. In the meanwhile summer hot climate really kicked in and I didn't want to spend my time next to my kitchen stoves. So I tries to elaborate this salad recipe considering that I'm both on diet but I also really dislike the usual, bland tasting salads.

So we have low-fat ingredients like ricotta or healthy fat like uncooked extra-virgin olive oil together with some spicing up elements like shallots and pine nuts.

Ingredients (serves 2)
1 bunch of escarole
3½ oz. low-fat ricotta
3 medium sized shallots
1 tablespoon extra-virgin olive oil
2 tablespoons aromatic vinegar
2 tablespoons red wine
1 tablespoon pine nuts
1 tablespoon basil leaves
2 tablespoons chicken or vegetable stock
1 coffespoon pepper

Preparation
First we prepare the shallot compote dicing finely the shallots and cook them into a pan together with vinegar, wine and stock until completed softened and the liquids almost dried up. If you wish you can mince the compote even more finely using a robot. Keep the compote at warm.
Cut the escarole horizontally and place on the plate together with a slice of ricotta, sprinkle with some basil leaves, some toasted pine nuts, some pepper and drizzle with olive oil. Serve together with the warm shallot compote inside a small bowl.

(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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