Salad of Fennel, Arugula, and Ricotta Salata

Salad of Fennel, Arugula, and Ricotta Salata
Salad of Fennel, Arugula, and Ricotta Salata
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
Salad Cheese Leafy Green Vegetable Appetizer No-Cook Low Carb Vegetarian Quick & Easy Ricotta Fennel Arugula Winter Bon Appétit
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • Carbohydrate 6 g(2%)
  • Cholesterol 15 mg(5%)
  • Fat 11 g(17%)
  • Fiber 2 g(8%)
  • Protein 6 g(12%)
  • Saturated Fat 3 g(17%)
  • Sodium 233 mg(10%)
  • Calories 141

Preparation 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.

Preparation 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.