Ricotta salata is a firmer version of fresh ricotta; it is perfect for shaving over salads.
Recipe information
Yield
serves 6
Ingredients
4 cucumbers
1 fennel bulb, trimmed, plus 1 tablespoon chopped fronds
3 1/2 pounds watermelon, cut into 1-inch cubes
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Coarse salt and freshly ground pepper
4 ounces ricotta salata
Preparation
Using a mandoline, slice the cucumbers lengthwise into paper-thin slices; slice the fennel bulb crosswise into paper-thin slices. Combine the cucumbers and fennel in a large serving bowl. Add the watermelon, fennel fronds, lemon juice, and oil. Season with salt and pepper; toss to combine. Using a vegetable peeler, shave the ricotta salata over the salad, and serve.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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