Shaved Fennel And Green Apple Salad With Orange Dressing And Ricotta
Salata
Serves 4
Recipe By: Dave Lieberman
Dressing:
1/3 cup olive oil
1 large shallot -- minced
2 navel oranges -- juiced
1/2 navel orange -- zested
1 small lemon -- juiced
2 teaspoons Dijon mustard
Couple pinches salt
20 grinds Black pepper
Salad:
1 bulb fennel -- shaved with a knife or mandoline (about 2 to 3
cups ), fronds reserved and chopped
1 Granny Smith apple -- peeled, cored and sliced into 1/8-inch
thick slices, then cut into matchsticks
1/4 pounds Ricotta salada -- shaved
Combine dressing ingredients in a sealable container and shake to
emulsify.
Combine shaved fennel, some of the fronds, and apple in a mixing bowl
and toss. Toss the salad with the dressing. Distribute between
serving plates. Top with shaved cheese and scatter a few more chopped
fennel fronds over the top. Serve immediately.
Prep Time: 15 minutes
Yield: 4 servings
A place to primarily share the recipes of the unique New Mexican
cuisine but also includes other regions of the Southwest.
http://groups.yahoo.com/group/NewMexican_Cooking
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/