Crunchy Fennel, Celery and Radish Salad with Ricotta and Parsley Oil
Basil or mint would also work well in place of the parsley.
50 g walnut halves
2 fennel bulbs
3 sticks celery
100 ml extra virgin olive oil
25 g fresh parsley
250 g ricotta
50 g pitted dry black olives
sea salt and freshly ground black pepper
crusty bread to serve
Preheat oven 200 C/400 F/Gas 6
Place the walnuts on a baking tray and cook for about 5-8 minutes or until lightly golden. Leave to cool, then crumble into small pieces.
Using a mandolin or large knife, very finely slice the fennel, celery and radishes into a large bowl.
Finely grate the zest and squeeze the juice from half of the lemon. Whisk the lemon juice and about 2 tablespoons of the olive oil to make a dressing and season. Set aside.
Remove the parsley from it’s stalks and place the leaves in the herb chopper of a food processor or a spice grinder with the lemon zest and the remaining oil and whiz until smooth. Scrape into a bowl, and season to taste.
Toss the dressing with the sliced vegetables and divide between 6 serving plates. Crumble over the ricotta, drizzle over the parsley oil and crumble over the walnuts sprinkle with the black olives. Serve immediately with crusty bread.
From my Cheat’s Dinner Party column in Stella Magazine.
© Annie Nichols 20