Fennel, Arugula and Ricotta Salad
6 servings
30 minutes
This salad with fennel, arugula, and ricotta is a true embodiment of Italian simplicity and elegance. Its history roots back to Mediterranean cuisine, where the freshness of ingredients plays a key role. Crunchy fennel with its light anise aroma pairs wonderfully with spicy arugula, while the delicate ricotta adds a creamy texture, creating a harmonious balance of flavors. Lemon juice and olive oil enhance the freshness of the greens, and shallots add a mild sharpness. This salad is perfect as a light dish for a summer lunch or an exquisite appetizer for main courses. Its presentation is simple yet sophisticated, and the combination of flavors makes it a favorite among gourmets who appreciate natural and refined pairings.
1
Finely chop the onion and mix it in a small bowl with lemon juice. Gradually pour in the olive oil. Add salt and pepper and let it sit for 15 minutes.
- Shallot: 1 piece
- Lemon juice: 2 tablespoons
- Olive oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Clean the fennel and slice it thinly, removing the core.
- Fennel: 1 piece
3
Place arugula and fennel in a large bowl and dress with the prepared sauce.
- Rocket (arugula): 200 g
- Fennel: 1 piece
4
Slice the ricotta into thin pieces, preferably using a special vegetable peeler. Add to the greens and mix lightly.
- Ricotta cheese: 90 g
