For the salad
1 medium lettuce leaf, washed, dried, and torn into pieces - 330g
2 medium chayotes, peeled and grated on coarse grater - 360g
5 medium tomatoes, cut into wedges - 600g
2 soup spoons of ricotta cheese crumbled - 24g
For the dressing
2 cloves of garlic, pressed - 8g
6 soup spoons of wine vinegar - 90ml
1 cup plus 3 soup spoons of olive oil - 285ml
2 large eggs, cooked for 1 minute (place in cold water, bring to a boil, and count 1 minute)
60g fresh ricotta cheese
1 1/2 teaspoons of oregano
1/2 teaspoon of salt
Black pepper to taste
For the salad
1 medium lettuce leaf, washed, dried, and torn into pieces - 330g
2 medium chayotes, peeled and grated on coarse grater - 360g
5 medium tomatoes, cut into wedges - 600g
2 soup spoons of ricotta cheese crumbled - 24g
For the dressing
2 cloves of garlic, pressed - 8g
6 soup spoons of wine vinegar - 90ml
1 cup plus 3 soup spoons of olive oil - 285ml
2 large eggs, cooked for 1 minute (place in cold water, bring to a boil, and count 1 minute)
60g fresh ricotta cheese
1 1/2 teaspoons of oregano
1/2 teaspoon of salt
Black pepper to taste
To make the dressing, place garlic and vinegar in a blender or processor (with the chopping blade)
Blend until smooth, adding olive oil and eggs gradually, then add ricotta cheese and blend until creamy
Add oregano, salt, and black pepper
Arrange all ingredients in a bowl and sprinkle with ricotta cheese
To serve, moisten with the dressing
If excessive dressing, it can be stored covered in the refrigerator for up to 4 days, reheating as needed
Serves 6 portions
Total caloric value: 4793 calories
Or 799 calories per serving.
