KATZ Citrus Salad with Fennel and Ricotta
10 min
0 min
4-5
Salad
Napa, California
Winter’s gift… citrus of all kinds… forms the basis for my addition to a Mediterranean classic. Adding the fresh (whipped) ricotta fulfills my ongoing needs to add a protein, like many of you, as I adjust my diet these days for health reasons. The light citrusy dressing rounds it all out.
The radishes, fennel and endive add texture and crunch. Other thinly sliced seasonal vegetables will work as well. Lastly, I am calling for navel and blood oranges but you can add any citrus in season. Enjoy!
For Whipped Ricotta
- 1 ½ cups Fresh Whole Milk Ricotta (I use Bellwether Farms)
- 1 Tablespoon KATZ Chef’s Pick EVOO
- 1 Tablespoon KATZ Honey
- 1 Teaspoon Lemon zest (Meyer lemon, if possible)
- Salt and pepper to taste
In a food processor, place the ricotta, honey, olive oil, lemon zest, and salt; process until light and smooth, 1 to 2 minutes. Set aside.
For the Dressing
Before you cut the oranges, zest half of one orange into a bowl for the dressing. Trim the citrus, carefully, of all the pith and peel. Set peel aside. Slice the citrus crosswise into circles and set aside for the assembly of the salad. Then, squeeze 2 tablespoons of juice from the set aside peel into the bowl.
Add and whisk with zest and juice:
- 2 Tablespoons KATZ Gravenstein Apple Cider Vinegar
- 2 teaspoons KATZ honey
- ¼ cup KATZ Chef’s Pick EVOO
For the Composed Citrus Salad
- 2 Navel oranges (cut crosswise in half-moons or circles)
- 1 Blood Orange (cut crosswise in half-moons or circles)
- 1/3 cup roasted hazelnuts, roughly chopped
- 4-5 radishes, sliced thinly
- 2 small fennel bulbs, trimmed and thinly sliced into rings
- 2 Belgian Endive, trimmed, split and cored and sliced crosswise
Compose the salad on individual plates or a large platter by spooning some ricotta on first and then smoothing with back of spoon, arrange citrus around ricotta, and then radishes, fennel and endive. Drizzle dressing over all and scatter hazelnuts. Add a pinch of fleur de sel over the top and serve. You can serve with your favorite crusty bread to mop up the ricotta.
Enjoy!