Fennel salad with salted ricotta


  • Serves 6 people

  • 4 baby fennel bulbs (680gm)
  • Juice of 2 lemons
  • 1 tbsp white wine vinegar
  • 60 ml (ΒΌ cup) extra-virgin olive oil
  • 200 gm salted ricotta, shaved
01   Trim the fennel, reserving the fronds, halve the bulbs lengthways, then cut into thin wedges and toss in the juice of 1 lemon to stop it browning.
02   Finely chop reserved fronds and combine with fennel, remaining lemon juice, vinegar and extra-virgin olive oil. Season to taste and finish with generous shavings of ricotta and a few grinds of black pepper.
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