Salad Of Fennel, Arugula, And Ricotta Salata Recipe - Cooking Index
Salad Of Fennel, Arugula, And Ricotta Salata Recipe - Cooking Index
A young sheep's-milk cheese such as Italy's ricotta salata or pecorino Romano (which is easier to find) is best for this salad. Other good choices include Italian Toscanello and Manchego from Spain, which are also made from sheep's milk.
Courses: Salads| 1 | Shallot - minced (1/4 cup) (large) | |
| 2 tablespoons | 30ml | Fresh lemon juice |
| 3 tablespoons | 45ml | Extra-virgin olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 10 cups | 2370ml | Loosely packed arugula |
| 1 cup | 237ml | Fennel bulb - trimmed, halved (medium) |
| Lengthwise, cored, very thinly sliced | ||
| 3 oz | 85g | Ricotta salata or pecorino Romano - shaved long strips |
| With vegetable peeler |
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.
This recipe yields 6 servings.
Source:
Bon Appetit, January 2002
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