Shaved Fennel and Green Apple Salad with Orange Dressing and Ricotta Salata
If you want to add more gluten free, lacto ovo vegetarian, and primal recipes to your repertoire, Shaved Fennel and Green Apple Salad with Orange Dressing and Ricotta Salata might be a recipe you should try. One portion of this dish contains about 5g of protein, 22g of fat, and a total of 282 calories. For $1.48 per serving, you get a side dish that serves 4. 8 people have made this recipe and would make it again. If you have olive oil, shallot, pepper, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes roughly 15 minutes. Overall, this recipe earns a solid spoonacular score of 55%. If you like this recipe, take a look at these similar recipes: Shaved Squash Salad with Tomatoes and Ricotta Salata, Shaved Fennel Salad with Orange, Green Olives, and Pistachios, and Salad of Fennel, Arugula, and Ricotta Salata.
Servings: 4
Preparation duration: 15 minutes
Ingredients:
2 teaspoons Dijon mustard
1 bulb fennel, shaved with a knife or mandoline (about 2 to 3 cups), fronds reserved and chopped
1 Granny Smith apple, peeled, cored and sliced into 1/8-inch thick slices, then cut into matchsticks
1 small lemon, juiced
2 navel oranges, juiced
1/3 cup olive oil
1/2 navel orange, zested
About 15 to 20 grinds black pepper
1/4-pound ricotta salata, shaved
Couple pinches salt
1 large shallot, minced
Equipment:
mixing bowl
Cooking instruction summary:
Combine dressing ingredients in a sealable container and shake to emulsify. Combine shaved fennel, some of the fronds, and apple in a mixing bowl and toss. Toss the salad with the dressing. Distribute between serving plates. Top with shaved cheese and scatter a few more chopped fennel fronds over the top. Serve immediately.
Step by step:
1. Combine dressing ingredients in a sealable container and shake to emulsify.
2. Combine shaved fennel, some of the fronds, and apple in a mixing bowl and toss. Toss the salad with the dressing. Distribute between serving plates. Top with shaved cheese and scatter a few more chopped fennel fronds over the top.
3. Serve immediately.
Nutrition Information:
covered percent of daily need
