Salad of Summer Squash and Fennel with Arugula and Ricotta Dura Recipe
Ingredients
- 3 each green and yellow zucchini
- 3 fennel bulbs
- 3 shallots, peeled
- 1â2 cup each, picked and torn basil, mint and parsley
- 1 bunch arugula, washed and trimmed
- 1 lb. ricotta dura or ricotta salata
- 1â2 cup toasted bread crumbs
- Vinaigrette:
- 1â2 tsp. Dijon mustard
- 1 Tbsp. chopped shallot
- 1 Tbsp. chopped garlic
- 2 Tbsp. brined green peppercorns (coarsely chopped)
- 1â4 cup fresh-squeezed lemon juice
- 2 Tbsp. water
- 1â2 cup canola oil
- 1â4 cup extra virgin olive oil
- 1 Tbsp. creme fraiche or sour cream to taste, salt
Directions
- For vinaigrette: In a blender, combine shallots, garlic, mustard, water and lemon juice. Blend until smooth. Combine oils separately. Continue blending lemon juice mixture. Slowly drizzle oil into blender to emulsify vinaigrette. Lastly, add creme fraiche. Mix in chopped green peppercorns by hand. Season with salt to taste.
- For salad: Thinly slice with mandoline the squash, fennel and shallots into mixing bowl. Dress with vinaigrette and season with salt and pepper. Add torn herbs and arugula and spread evenly on the plates. Using a microplane, grate ricotta dura to cover the salad. Sprinkle toasted bread crumbs on top.
Adding to Planner
