Fennel orange salad with whipped ricotta and olive croutons won our hearts with its seductive combination of textures and wholesome flavors.
Fennel Orange Salad
3 tbsp lemon juice
1/2 cup olive oil
2 tbsp honey
Salt and pepper
1/4 cup parsley
3 fennel bulbs, sliced
2 oranges, cut into segments
¾ cup ricotta
2 tbsp olive oil
2 cups Mediterra olive bread, cubed
½ cup olive oil
- Whisk together lemon juice, olive oil, honey, salt and pepper, and parsley. Add fennel and orange.
- In a food processor, blend ricotta with salt, pepper, and olive oil.
- Toss cubed olive bread with olive oil, salt, and pepper. Bake 375 degrees on a baking sheet till golden brown, about 15-20 minutes.
- Spread whipped ricotta on a platter, top with fennel orange salad, and garnish with olive croutons.
Recipe by Jennifer Girasole / Story by Gabe Gomez / Photography by Laura Petrilla / Styling by Keith Recker
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