Fennel Salad with Celery and Salted Ricotta
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.
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.