Salad of Fennel, Arugula, and Ricotta Salata

Name: Salad of Fennel, Arugula, and Ricotta Salata
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

By Janet FletcherPhotography by Mark Thomas

December 31, 2001

Image may contain Plant Vegetable Food Spinach and Produce

Recipe notes