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
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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.