Salad of Fennel, Arugula, and Ricotta Salata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
1 large shallot, minced (1/4 cup) |
2 tablespoons fresh lemon juice |
3 tablespoons extra-virgin olive oil |
10 cups loosely packed arugula |
1 medium fennel bulb, trimmed, halved lengthwise, cored, very thinly sliced |
3 ounces ricotta salata or pecorino romano, shaved into long strips with vegetable peeler |
Directions:
1. 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.
2. Combine arugula and sliced fennel in large bowl. Toss with enough dressing to coat salad. Add shaved cheese; toss gently and serve.
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