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1
Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
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2
Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
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3
Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
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4
When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned.
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5
Remove from the grill and rub each slice of bread with the cut side of the garlic clove.
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6
Sprinkle with salt and pepper and spread with the herbed ricotta.
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7
Serve 2 warm slices per person with the green salad on the side.
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8
Set a large sieve over a deep bowl.
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9
Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
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10
Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset.
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11
Stir in the salt.
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12
Bring to a full boil over medium heat, stirring occasionally.
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13
Turn off the heat and stir in the vinegar.
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14
Allow the mixture to stand for 1 minute until it curdles.
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15
It will separate into thick parts (the curds) and milky parts (the whey).
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16
Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl.
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17
The longer you let the mixture drain, the thicker the ricotta.
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18
(I tend to like mine on the thicker side, but some prefer it moister.)
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19
Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey.
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20
Use immediately or cover with plastic wrap and refrigerate.
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21
The ricotta will keep refrigerated for 4 to 5 days.
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22
Place the salad greens in a large bowl.
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23
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
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24
Pour enough dressing on the salad to moisten.
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25
Toss and serve.
