Recipe courtesy of Dave Lieberman

Shaved Fennel and Green Apple Salad with Orange Dressing and Ricotta Salata

  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings
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Ingredients

1/2 navel orange, zested

1 small lemon, juiced

2 teaspoons Dijon mustard

Couple pinches salt

About 15 to 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-pound ricotta salata, shaved

Dressing:

1/3 cup olive oil

1 large shallot, minced

2 navel oranges, juiced

Directions

  1. Combine dressing ingredients in a sealable container and shake to emulsify.
  2. 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.

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