Salad of Fennel, Arugula, and Ricotta Salata

6 ingredients
7 steps

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. 1
    Whisk shallot and lemon juice in small bowl to blend.
  2. 2
    Gradually whisk in oil.
  3. 3
    Season to taste with salt and pepper.
  4. 4
    Let stand 15 minutes to blend flavors.
  5. 5
    Combine arugula and sliced fennel in large bowl.
  6. 6
    Toss with enough dressing to coat salad.
  7. 7
    Add shaved cheese; toss gently and serve.

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