Ricotta spoonable

By Dorie Greenspan
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  • 2 cups (492 grams) whole-milk ricotta, drained if there’s liquid
  • 1 large lemon, or more to taste
  • 3 tablespoons minced shallots, rinsed and patted dry
  • 2 scallions, white and light green parts only, thinly sliced
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • About 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
  • Freshly ground pepper
  • 1/3 cup (13 grams) minced mixed fresh herbs, such as dill, parsley, tarragon, thyme, cilantro and/or basil


  1. Put the ricotta in a medium bowl. Finely grate the zest of the lemon over it, then halve and squeeze the lemon and blend in the juice. Stir in the shallots, scallions, olive oil, salt and a healthy pinch of pepper. Taste for salt and pepper, then stir in the herbs. Cover and chill for at least one hour before adjusting for salt, pepper and lemon juice and serving.

CHOICES: A dollop of this on a cracker or sliced baguette makes a good appetizer; more of it on dark bread with roasted tomatoes, charred lemons or sliced cucumbers makes a tartine; and a lot of it stirred into pasta makes a dinner.
STORING: The spoonable is best the day it is made, but you can keep it for up to two days tightly covered in the refrigerator. Stir well before using.

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