The peppery bite from the radishes and the hint of anise from the fennel pair beautifully here.
1 fennel bulb, trimmed and julienned
4 celery stalks, trimmed and cut diagonally into ½” pieces
1 tsp red wine vinegar
1 tsp Dijon mustard
1 tbsp fresh lemon juice
1 garlic clove, minced
1 tbsp chopped fresh tarragon, or 1 tsp dried
¼ cup extra-virgin olive oil
4 radishes, trimmed and sliced thin
Kosher salt & freshly ground black pepper
¼ lb ricotta salata cheese,* cut into ¼” slices
*ricotta that’s been pressed, salted and dried
- Put the fennel and celery in a large bowl. Whisk together the vinegar, mustard, lemon juice, garlic and tarragon in a small bowl. Slowly add the olive oil and whisk until emulsified. Pour half over the salad and toss to coat. Add the radishes, salt and pepper to taste, and toss again.
- Drizzle some more dressing over the salad and sprinkle the cheese over the top. Drizzle with more dressing and add more pepper, if desired. Serve chilled or at room temperature.
Makes 6 servings
Reprinted with permission from Eat Greens by Barbara Scott-Goodman and Liz Trovato (Running Press)