Sunday, July 7, 2013

Fennel-Pea-Ricotta Salad {Chit Chat Chomp-Inspired}

Now that my July SRC reveal for Chit Chat Chomp has been posted, I decided to post the recipes I made, separately, so they're searchable - because they were all delicious! Enjoy.

Fennel, Ricotta, and Pea Salad
Inspired by Chit Chat Chomp - I skipped the mint and subbed in some arugula from my CSA box. I can't believe I've never thought of this combination. It was simultaneously rich - creamy - and light. Perfect for these hot summer evenings.


1 C fresh green peas
1/3 C extra virgin olive oil
salt flakes and freshly ground black pepper
1 large bulb fennel
1 C chopped arugula leaves
4 T lemon juice
1-1/2 C fresh ricotta

Blanch peas in boiling water for 30 seconds. Drain and drizzle with a little of the olive oil. Season with salt and pepper to taste. Cut the fennel in half, reserve green tops and slice bulb as finely as you can. Place fennel, peas, arugula,and fennel sprigs in a large bowl. Whisk lemon juice and remaining olive oil in a small bowl. Pour over fennel mixture and toss to combine. To serve, divide ricotta evenly and pile onto plates. Spoon on fennel salad and season generously.

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