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Receta Salad of Summer Squash and Fennel with Arugula and Ricotta Dura

Name: Salad of Summer Squash and Fennel with Arugula and Ricotta Dura
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 3 each green and yellow zucchini; 3 fennel bulbs; 3 shallots, peeled; 1⁄2 cup each, picked and torn basil, mint and parsley; 1 bunch arugula, washed and trimmed; 1 lb. ricotta dura or ricotta salata; 1⁄2 cup toasted bread crumbs; Vinaigrette:; 1⁄2 tsp. Dijon mustard; 1 Tbsp. chopped shallot; 1 Tbsp. chopped garlic; 2 Tbsp. brined green peppercorns (coarsely chopped); 1⁄4 cup fresh-squeezed lemon juice; 2 Tbsp. water; 1⁄2 cup canola oil; 1⁄4 cup extra virgin olive oil; 1 Tbsp. creme fraiche or sour cream to taste, salt

de Robbie Lewis

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Tiempo de Prep: 20 minutos

Raciónes: 6 Servings

American

Ingredientes

3 each green and yellow zucchini
3 fennel bulbs
3 shallots, peeled
1â2 cup each, picked and torn basil, mint and parsley
1 bunch arugula, washed and trimmed
1 lb. ricotta dura or ricotta salata
1â2 cup toasted bread crumbs
Vinaigrette:
1â2 tsp. Dijon mustard
1 Tbsp. chopped shallot
1 Tbsp. chopped garlic
2 Tbsp. brined green peppercorns (coarsely chopped)
1â4 cup fresh-squeezed lemon juice
2 Tbsp. water
1â2 cup canola oil
1â4 cup extra virgin olive oil
1 Tbsp. creme fraiche or sour cream to taste, salt

Direcciones

For vinaigrette: In a blender, combine shallots, garlic, mustard, water and lemon juice. Blend until smooth. Combine oils separately. Continue blending lemon juice mixture. Slowly drizzle oil into blender to emulsify vinaigrette. Lastly, add creme fraiche. Mix in chopped green peppercorns by hand. Season with salt to taste.
For salad: Thinly slice with mandoline the squash, fennel and shallots into mixing bowl. Dress with vinaigrette and season with salt and pepper. Add torn herbs and arugula and spread evenly on the plates. Using a microplane, grate ricotta dura to cover the salad. Sprinkle toasted bread crumbs on top.