A salad that really feels like a meal.
, I tossed whole-milk ricotta into the mixing bowl and gave it a good beating. Simply seasoned with olive oil and salt and spooned underneath the salad, the ricotta sort of functions as a decadentAs for the actual salad part, I chopped up crisp Little Gem greens , added whole parsley leaves, tossed in some orange segments, and whisked together a bright orange vinaigrette.
And the hazelnuts? Well, they're my current favorite nut , and something about them gives off a wintery, holiday vibe. So I added them at the end, giving my winter rice salad a final, weather-appropriate touch.
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