Fennel, radish & mint salad with lemon & ricotta
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Fennel, radish & mint salad with lemon & ricotta
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Fennel, radish & mint salad with lemon & ricotta from Polpo
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Ingredients
- 250 grams 1 cup ricotta 400gms in the book
- Sea salt and black pepper
- 50 ml's olive oil 100ml in the book
- 1 large fennel bulb 2 in hte book
- 150 grams about ¾ cup radish
- 1 small handful mint/basil
- Juice of one lemon
Instructions
- Season the ricotta with salt and pepper and add a drizzle of olive oil. Spread some on
- A serving plate or smaller plates for individual servings.
- Using a mandolin or the slicer on a food processor, slice the fennel and radish as finely as possible into a bowl. It is very important to get them very fine.
- Add the chopped mint/basil, olive oil and lemon juice. Season well with salt and pepper and toss lightly to combine. Be careful not to over toss this as the liquid from the vegetables escapes very easily.
- Pile on top of the ricotta on the plates/platter and eat immediately
Notes
- Assemble the salad at the last minute to ensure it doesn't get too wilted and watery.
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