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Fennel Salad with Celery and Salted Ricotta
(0 votes)
Difficulty:
easy
Preparation:
35 min.
Preparation
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Ingredients
for
4
- Ingredients
- 2 Fennel bulb
- 200 grams Radish
- 5 Tbsps olive oil
- salt
- peppers
- 100 milliliters Vegetable broth
- 1 handful Fresh herbs (such as dill and tarragon)
- 2 Tbsps white balsamic vinegar
- 1 Tbsp lemon juice
- 1 pinch sugar
- 100 grams Ricotta salata
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.
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