Fennel, Arugula, and Ricotta Salad
Salads • Italian
Description
Ricotta in the salad can be replaced with Pecorino Romano cheese.
Ingredients
- Shallot 1 piece
- Meyer Lemon Juice 2 tablespoons
- Olive Oil 3 tablespoons
- Arugula 5 oz
- Fennel 1 piece
- Ricotta cheese 5 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Finely chop the shallot and mix it in a small bowl with lemon juice. Gradually pour in the olive oil. Add salt and pepper and let it sit for 15 minutes.
Step 2
Clean the fennel and slice it thinly, removing the core.
Step 3
Place the arugula and fennel in a large bowl and dress with the prepared sauce.
Step 4
Slice the ricotta into thin slices, preferably using a vegetable peeler. Add to the greens and gently mix.
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