Fennel Salad with Celery and Salted Ricotta

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Fennel Salad with Celery and Salted Ricotta
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation

Ingredients

for
4
Ingredients
2 Fennel bulb
200 grams Radish
5 tablespoons olive oil
salt
peppers
100 milliliters Vegetable broth
1 handful Fresh herbs (such as dill and tarragon)
2 tablespoons white balsamic vinegar
1 tablespoon lemon juice
1 pinch sugar
100 grams Ricotta salata
How healthy are the main ingredients?
Fennel bulbRadisholive oilsaltsugar

Preparation steps

1.

Rinse the fennel, cut in half, remove the stalk and cut into strips. Rinse, trim and slice the radishes. Saute the fennel in 2 tablespoons of hot oil for 2-3 minutes. Season with salt and pepper and deglaze with the broth. Set aside and let cool until lukewarm.

2.

Meanwhile, rinse the herbs, shake dry and pluck the leaves. Puree with the remaining oil. Mix with the fennel, radish and vinegar. Add lemon juice and sugar to taste and transfer to plates. Before serving, sprinkle with chopped ricotta salata.