Citrus Ricotta Salad with Crispy Artichokes
Fresh and bright in both color and flavor, this salad leans on honey-sweetened whipped ricotta to offset the tang of a citrus medley, all pulled together by salty, crispy fried artichokes.
Why You'll Love This
A showstopper with very little actual cooking — Beyond a quick fry of the artichokes and sage, this is really just slicing and assembling.
Sweet, salty, tangy, and creamy in one bite — Honeyed ricotta, salty crispy artichokes, and bright citrus hit every note without any one flavor taking over.
Key Ingredients
Extra-virgin olive oil — Does double duty here: frying the artichokes and sage, and whisked right into the ricotta for a silkier finish.
Canned artichoke hearts — Fried until golden, they turn into the salty, crunchy element that anchors the salad; canned makes this fast and easy year-round.
Fresh ricotta — Use fresh, full-fat ricotta rather than a low-moisture tub version — it whips up much smoother and creamier.
Honey — Sweetens the ricotta just enough to balance the tartness of the citrus.
Flaky salt (Maldon recommended) — Seasons the artichokes and finishes the plate; the large flakes add texture as well as flavor.
Citrus medley — A mix of colors and flavors (persimmons, tangerines, blood oranges, grapefruit, dragonfruit) is what makes this salad visually striking — use whatever colorful citrus looks best.
Sage — Fried briefly until crisp, it adds an aromatic, slightly earthy crunch that plays against the sweet citrus.
Citrus Ricotta Salad with Crispy Artichokes
Prep time: 15 minutes | Cook time: 10 minutes | Serves 4–6
Instructions:
¼ cup + 2 tablespoons extra-virgin olive oil, divided
½ can quartered artichoke hearts
¾ cup fresh ricotta
1½ tablespoons honey
½ teaspoon flaky salt (Maldon recommended), plus more for garnish
3–4 citrus varieties (persimmons, tangerines, blood oranges, grapefruit, dragonfruit), peeled and thinly sliced
6–8 sage leaves
Freshly cracked black pepper
Ingredients:
Prep the artichokes. Pat the artichoke hearts very dry with paper towels, then roughly chop them.
Fry the artichokes. Heat ¼ cup olive oil in a skillet over medium-high heat. Fry the artichokes in a single layer, working in batches if needed, so they crisp rather than steam. Cook until golden and crisp, then remove and season immediately with flaky salt.
Crisp the sage. In the same or a separate pan, fry the sage leaves in 1 tablespoon olive oil for a few seconds per side, until crisp. Remove and drain.
Whip the ricotta. Whisk the ricotta with the remaining 1 tablespoon olive oil, honey, and salt until smooth and airy.
Assemble. Slice the citrus thin and vary the colors for the best visual effect — this is a dish people eat with their eyes first. Spread the whipped ricotta over a serving dish. Assemble just before serving so the citrus juices don't make the ricotta layer watery. Arrange the sliced citrus on top, followed by the fried artichokes and crispy sage. Add a final drizzle of olive oil and a crack of black pepper before serving.
Tips for Success
Pat the artichokes as dry as possible before frying — excess moisture causes splattering and keeps them from getting properly crisp.
Sage crisps very quickly and burns easily, so watch it closely and pull it as soon as it's crisp.
Use fresh, full-fat ricotta rather than the low-moisture kind sold in tubs for the smoothest whip.
Ways to Serve It
As a starter salad — Serve as written, family-style on a platter.
On crostini — Spoon smaller portions onto toasted baguette slices for a passed appetizer.
Alongside roast chicken or fish — Use as a bright, acidic side to cut through a richer main.
As part of a brunch spread — Its sweet-savory balance works well next to eggs and pastries.
On a cheese board — Serve the whipped ricotta and citrus alongside crackers as one component of a larger board.
Storage
Store the whipped ricotta separately in an airtight container in the refrigerator for up to 3–4 days. The fried artichokes and sage are best eaten the day they're made — they lose their crispness once refrigerated, though you can briefly re-crisp them in a dry skillet. Slice the citrus fresh and close to serving time to keep the salad from turning watery.
Swaps and Substitutions
Artichokes: Thawed frozen artichoke hearts can be used in place of canned.
Honey: Maple syrup works as a substitute in the whipped ricotta.
Sage: Fresh thyme or rosemary, fried the same way, can stand in for sage.
Citrus: Use whatever colorful citrus is in season; out of citrus season, thinly sliced stone fruit makes a good substitute.
Dairy-free: A dairy-free ricotta alternative can be whipped the same way, though the texture will be slightly different.