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Receta Salad of Summer Squash and Fennel with Arugula and Ricotta Dura
by Robbie Lewis

Salad of Summer Squash and Fennel with Arugula and Ricotta Dura
Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
  Raciónes: 6 Servings

Ingredientes

  • 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

Direcciones

  1. 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.
  2. 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.