Salad of Fennel, Arugula, and Ricotta Salata

Salad of Fennel, Arugula, and Ricotta Salata
Photo by Mark Thomas

Ingredients

  • 1 large shallot
  • 2 tablespoons fresh lemon juice
  • 1 medium fennel bulb
  • 10 cups arugula
  • 3 tablespoons extra-virgin olive oil
  • 3 ounces ricotta salata or pecorino Romano

Whisk shallot and lemon juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Let stand 15 minutes to blend flavors. Combine arugula and sliced fennel in large bowl. Toss with enough dressing to coat salad. Add shaved cheese; toss gently and serve.

View full recipe at Epicurious

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