Shaved Fennel and Green Apple Salad with Orange Dressing and Ricotta Salata (Dave Lieberman) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
1/3 cup olive oil |
1 large shallot, minced |
2 navel oranges, juiced |
1/2 navel orange, zested |
1 small lemon, juiced |
2 teaspoons dijon mustard |
couple pinches salt |
about 15 to 20 grinds black pepper |
1 bulb fennel, shaved with a knife or mandoline (about 2 to 3 cups), fronds reserved and chopped |
1 granny smith apple, peeled, cored and sliced into 1/8-inch thick slices, then cut into matchsticks |
1/4 -pound ricotta salata, shaved |
Directions:
1. Combine dressing ingredients in a sealable container and shake to emulsify.
2. Combine shaved fennel, some of the fronds, and apple in a mixing bowl and toss. Toss the salad with the dressing. Distribute between serving plates. Top with shaved cheese and scatter a few more chopped fennel fronds over the top. Serve immediately.
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