Fennel orange salad with whipped ricotta and olive croutons won our hearts with its seductive combination of textures and wholesome flavors.

Fennel Orange Salad

INGREDIENTS

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

INSTRUCTIONS

  1. Whisk together lemon juice, olive oil, honey, salt and pepper, and parsley. Add fennel and orange.
  2. In a food processor, blend ricotta with salt, pepper, and olive oil.
  3. Toss cubed olive bread with olive oil, salt, and pepper. Bake 375 degrees on a baking sheet till golden brown, about 15-20 minutes.
  4. 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 

Subscribe to TABLE Magazine’s print edition.

SUBSCRIBE TO TABLE TALK

We respect your privacy.

spot_img

Related Articles

9 Cold Weather Greens Recipes

Don't miss out on your chance to use these beautiful, seasonal greens.

6 Root Vegetable Recipes

Bring a root vegetable (or two) into your weekly dinner schedule.

Pickled Asparagus

A delicious veggie treat with multiple health benefits, and a well-known reputation as an aphrodisiac.