Bowery Arugula, Pear and Ricotta Salad with Basil Salsa Verde

Prep: 15-20 Minutes Serves 4-6

Perfect for parties, this salad scales up easily and swaps traditional vinaigrette for a herbaceous, spicy Arugula-based salsa verde that can easily be made ahead of time. If serving a group, simply double the quantities.

  • 1 ½ cups Bowery Arugula, chopped
  • 1/2 package Bowery Basil, leaves and stems, packed
  • 6 tablespoons roasted salted pistachios
  • 2 anchovy fillets
  • 2 1/2 tablespoons brined capers, drained
  • 1 garlic clove, finely grated
  • 2 1/2 tablespoons fresh lemon juice
  • 1/4 teaspoon kosher salt, plus more to taste
  • 3/4 cup extra-virgin olive oil, plus more
  • Bowery Arugula, 4.0 oz
  • 1 Bosc, Bartlett or Anju pears, core removed and thinly sliced
  • 1 cup whole milk ricotta
  • flakey sea salt and extra-virgin olive oil, for serving
Make it vegetartian
To make this recipe vegetarian, substitute an additional ½ tablespoon capers for the anchovies and add extra salt at the end.
Make it vegan
To make this recipe vegan, substitute the ricotta for a plant-based equivalent.
Recipe Preparation
  1. Puree arugula, basil, pistachios, anchovies, capers, garlic, lemon juice and salt in a food processor until finely ground. Transfer to a large bowl and stir in oil. Season with salt and pepper and adjust consistency with additional olive oil if necessary.
  2. Arrange arugula and pears on plates or a large platter. Dollop 3 tablespoons of ricotta on the plate and drizzle with salsa verde. Top with olive oil and sea salt.
  3. Do ahead: Salsa verde can be made 1 month ahead, store in an airtight container and freeze. Extra salsa verde can also be frozen for up to 1 month.