Sunday, June 5, 2011

Salad Day no. 3

The final recipe of this week's salad trifecta comes courtesy of one of my uncles. He didn't give me the recipe; he provided the main ingredient. He is this household's primary source of fish, and by jove, do we have loads of catfish in the freezer.

The original recipe can be found at We sandwiched the salad between kaiser rolls. It also makes a mild dip for artisan breads or crackers.

Catfish Salad 2

Catfish Salad

3/4 cup ricotta cheese
1 tablespoon lemon juice
1 1/2 cups chopped cooked catfish (about ½ pound)
1/4 cup finely chopped celery
2 tablespoons finely shredded carrot
2 tablespoons ranch salad dressing
Salt and pepper, to taste

For sandwiches:
6  hamburger buns
6  tomato slices
6 lettuce leaves
Dijon mustard
sharp cheddar cheese, shredded or sliced

Place ricotta cheese and lemon juice in a blender or food processor. Cover and blend for about 30 seconds or until smooth.  Mix cheese mixture, fish, celery, dressing, salt, and pepper. Place ½ cup fish mixture on each bun bottom, and add tomato, lettuce, and other condiments. Top with bun top. Serves 6.

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