Salad of Fennel, Arugula, and Ricotta SalataMark Thomas
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.
Recipe information
Yield
Makes 6 servings
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
Preparation
Step 1
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.
Step 2
Combine arugula and sliced fennel in large bowl. Toss with enough dressing to coat salad. Add shaved cheese; toss gently and serve.
