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Ingredients
US|METRIC
4 SERVINGS
- spread (Ricotta)
- lemon peel (finely chopped)
- 1 oz. Parmesan (finely grated)
- ricotta (cup fresh)
- shallot (Tbsp. finely chopped)
- chives (Tbsp. thinly sliced)
- 1/2 tsp. Morton Kosher Salt
- salsa macha
- 4 Tbsp. extra virgin olive oil (divided)
- guajillo chiles (cut into 2" pieces)
- dried chiles de árbol (stems removed)
- garlic clove (finely chopped)
- 1 tsp. pine nuts
- 1 cup distilled white vinegar
- 1 tsp. Morton Kosher Salt (plus more)
- salad
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. sherry vinegar (or red wine vinegar)
- 1 tsp. Dijon mustard
- kosher salt
- 1 cup salad mix (spring greens)
- 1 cup all purpose flour
- 1 cup rice flour
- 1 Tbsp. Old Bay Seasoning
- 1 tsp. baking soda
- 1 1/4 tsp. Morton Kosher Salt (plus more)
- 1 tsp. freshly ground black pepper
- large egg (beaten to blend)
- 12 oz. pilsner (bottle or can)
- vegetable oil (for frying; about 8 cups)
- medium zucchini (cut into 2x½" pieces)
- butternut squash (small, peeled, seeds removed, sliced ¼" thick)
- bolillos (or hero rolls, halved, toasted)
- Heirloom tomatoes (medium, sliced ½" thick)
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