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+ servings

Fennel Salad with Citrus, Avocado and Ricotta Salata

Servings: 6
Author: Pamela

Ingredients

  • Dressing:
  • 2 teaspoons minced shallot about ½ a small shallot
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons fresh orange juice
  • 3 Tablespoons unrefined cold-pressed extra-virgin olive oil
  • ½ teaspoon sea salt
  • freshly ground black pepper
  • 2 large fennel bulbs bottom trimmed, stalks discarded, fronds reserved
  • 6 blood oranges or 2 large grapefruits
  • 2 firm but ripe avocados, halved and pitted and sliced crosswise
  • 1/3 pound ricotta salata shaved (if unavailable, feta or Parmesan are nice alternatives) Do not slice with a food processor. Use a knife or vegetable peeler.
  • Maldon or flaky sea salt to taste

Instructions

  • In a glass jar with a tight-fitting lid, combine dressing ingredients, shake until emulsified and set aside.
  • Halve the fennel bulb and remove the core. As thinly as possible, slice the fennel lengthwise. Use a mandolin, extra-thin blade on your food processor, vegetable peeler or a knife. Place fennel in a large bowl.
  • With a sharp knife, remove the peel and pith from the blood oranges and segment the slices. See my blogpost “How to Segment Citrus” for a visual.*
  • Arrange the fennel across a big platter and toss with enough dressing to moisten lightly.
  • Tuck the citrus segments and avocado slices into the fennel and scatter the cheese. Drizzle remaining dressing or only as much as is needed.
  • Garnish with fennel fronds, if desired. Sprinkle with flaky sea salt.