Salad of Summer Squash and Fennel with Arugula and Ricotta Dura Recipe

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Prep time:
Servings: 6 Servings



  1. 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 drizzle oil into blender to emulsify vinaigrette. Lastly, add creme fraiche. Mix in chopped green peppercorns by hand. Season with salt to taste.
  2. For salad: Thinly slice with mandoline the squash, fennel and shallots into mixing bowl. Dress with vinaigrette and season with salt and pepper. Add torn herbs and arugula and spread evenly on the plates. Using a microplane, grate ricotta dura to cover the salad. Sprinkle toasted bread crumbs on top.


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