Salad Of Summer Squash And Fennel With Arugula And Ricotta Dura Recipe

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Ingredients

  • 3 each green and yellow zucchini
  • 3 fennel bulbs
  • 3 shallots, peeled
  • 1⁄2 cup each, picked and torn basil, mint and parsley
  • 1 bunch arugula, washed and trimmed
  • 1 lb. ricotta dura or ricotta salata
  • 1⁄2 cup toasted bread crumbs
  • Vinaigrette:
  • 1⁄2 tsp. Dijon mustard
  • 1 Tbsp. chopped shallot
  • 1 Tbsp. chopped garlic
  • 2 Tbsp. brined green peppercorns (coarsely chopped)
  • 1⁄4 cup fresh-squeezed lemon juice
  • 2 Tbsp. water
  • 1⁄2 cup canola oil
  • 1⁄4 cup extra virgin olive oil
  • 1 Tbsp. creme fraiche or sour cream to taste, salt

Description

For Vinaigrette: In A Blender, Combine Shallots, Garlic, Mustard, Water And Lemon Juice. Blend Until Smooth. Combine Oils Separately. Continue Blending Lemon Juice Mixture. Slowly…

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