An easy summer salad packed full of vibrant summery flavors. It’s ideal as a supper for two or doubled up and arranged on a large platter for a sharing feast. The anise from the fennel is set off by the sweet peas and fava beans, and the ricotta salata gives the salad a natural seasoning, so all you need to dress it with are olive oil and lemon.
1 fennel bulb
⅔ cup [100 g] cooked fava beans
⅔ cup [100 g] cooked peas
Handful of watercress
Juice of ½ lemon
Extra-virgin olive oil
6 oz [180 g] ricotta salata, thinly sliced
Small handful of dill fronds, torn
Salt and freshly ground black pepper
Cut the fennel in half lengthwise and then thinly slice the halves using a mandoline or sharp knife.
Put the fennel slices in a bowl with the fava beans, peas, and watercress. Dress with the lemon juice, olive oil, a little salt, and some pepper and toss together.
Drop the salad onto a serving dish, top with the slices of ricotta salata, and scatter the dill over the top. Add a final splash of olive oil and tuck in.
Recipes and photos from Ducksoup The Wisdom of Simple Cooking by Clare Lattin and Tom Hill (Chronicle Books).
This original article first appeared in the Spring 2017 issue of City Style and Living Magazine.