Pressed Ricotta & Asparagus Salad

Presented by Chef Tim Groody, Fork! Restaurant


4 cups whole milk

2 cups cream

2 tsp salt

3T distilled vinegar

Cheese cloth or a fine cotton towel

Bring milk, cream & salt to a boil.  When boiling add vinegar and stir in.  Remove from the heat and let stand 30 minutes.  Cheese curds will rise to the top.  Scoop out curd and drain into a fine mesh strainer.  Let sit 30 minutes.  When drained remove cheese from the strainer.  line the strainer with 4 layer cheese cloth or a towel, leaving enough top caver the top of the cheese.  Place cheese back into the strainer.  Fold cloth over the top.  Place a plate or a bowl on top and use a canned food on top to press.  Place in the refrigerator for 2 days.  Be sure to have something under the cheese to catch the whey.  Save the whey and use in soups or sauces.  After 2 days remove the cheese.  Cut into small chunks to serve or serve whole on a platter.


12 local asparagus spears, blanched for 15 seconds and cut in 3

2 cups greens (arugula, sorrel, baby greens, beet greens) any one or a combination to your liking

Fresh Italian parsley leaves

1 lemon

2 T extra virgin olive oil



Herb Oil

2 T extra virgin olive oil

1 tsp chopped parsley

½ tsp chopped rosemary

½ tsp chopped chive

½ tsp chopped oregano

½ tsp red pepper flake

½ tsp lemon zest


Place the cheese on one side of the plate.  Toss the asparagus and greens in a bowl.  Squeeze some of the lemon juice over the salad.  Drizzle with oil and season with salt & pepper.  Toss.  Place the salad on the other side of the plate.  Drizzle the cheese with the herb oil.  Place a few parsley leaves on top of the cheese.  Serve & Enjoy!!!!!  Yield:  4 Servings