Salad of Fennel, Arugula, and Ricotta Salata

106107
Course Appetizers

Ingredients in this Recipe

  • 1 large shallot, minced (1/4 cup)
  • 1 medium fennel bulb, trimmed, halved lengthwise, cored, very thinly sliced
  • 10 cups loosely packed arugula
  • 2 tablespoons fresh lemon juice
  • 3 ounces ricotta salata or pecorino Romano, shaved into long strips with vegetable peeler
  • 3 tablespoons extra virgin olive oil

Recipe Preparation

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