4 ounces rucola (an aromatic Italian salad green)
1 cup pitted and sliced green olives
½ cup toasted almonds
½ fennel bulb
4 peeled Pixie tangerines, separated into segments
¼ cup lemon juice
¼ cup olive oil
8 ounces Ricotta Salata
Salt and pepper to taste
Place rucola, olives and almonds in a large bowl.
24 edible ojai&ventura County spring 2010
24 edible ojai&Ventura County summer 2009
Cut the fennel half in half; then, using a sharp knife, shave fennel lengthwise into paper-thin slices. Add fennel slices and tangerine segments to bowl. Drizzle with olive oil and lemon juice and season with salt and pepper.
Toss salad and transfer to a large serving bowl. Using a fine-rasp grater, lightly shred Ricotta Salata over salad and serve.