SALAD OF FENNEL, ARUGULA, AND RICOTTA SALATA

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Salad of Fennel, Arugula, and Ricotta Salata image

Categories     Salad     Cheese     Leafy Green     Vegetable     Appetizer     No-Cook     Low Carb     Vegetarian     Quick & Easy     Ricotta     Fennel     Arugula     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

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

Steps:

  • 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.

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