Ingredients
Method
Main
1.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.
2.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.
