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Fennel salad with salted ricotta

You'll need

4 baby fennel bulbs (680gm) Juice of 2 lemons 1 tbsp white wine vinegar 60 ml (¼ cup) extra-virgin olive oil 200 gm salted ricotta, shaved


  • 01
  • Trim the fennel, reserving the fronds, halve the bulbs lengthways, then cut into thin wedges and toss in the juice of 1 lemon to stop it browning.
  • 02
  • Finely chop reserved fronds and combine with fennel, remaining lemon juice, vinegar and extra-virgin olive oil. Season to taste and finish with generous shavings of ricotta and a few grinds of black pepper.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

May 2014

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