How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Salad of Fennel, Arugula, and Ricotta Salata?

You need 6 ingredients. The key ingredients include: 1 large shallot, minced (1/4 cup), 2 tablespoons fresh lemon juice, 3 tablespoons extra-virgin olive oil, 10 cups loosely packed arugula, and more.

Is Salad of Fennel, Arugula, and Ricotta Salata suitable as salads?

Yes, Salad of Fennel, Arugula, and Ricotta Salata falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Salad of Fennel, Arugula, and Ricotta Salata?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salad of Fennel, Arugula, and Ricotta Salata Recipe

Name: Salad of Fennel, Arugula, and Ricotta Salata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large shallot, minced (1/4 cup); 2 tablespoons fresh lemon juice; 3 tablespoons extra-virgin olive oil; 10 cups loosely packed arugula; 1 medium fennel bulb, trimmed, halved lengthwise, cored, very thinly sliced; 3 ounces ricotta salata or pecorino Romano, shaved into long strips with vegetable peeler

Salad of Fennel, Arugula, and Ricotta Salata – a delicious recipe with shallot, lemon juice, extra-virgin olive oil, arugula, fennel bulb, ricotta salata. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 large shallot, minced (1/4 cup)
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
10 cups loosely packed arugula
1 medium fennel bulb, trimmed, halved lengthwise, cored, very thinly sliced
3 ounces ricotta salata or pecorino Romano, shaved into long strips with vegetable peeler

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
139 kcal
Category
Salads

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