Description
A bright, seasonal salad combining tart roasted rhubarb, crisp fennel, and creamy roasted ricotta cheese.
Ingredients
Scale
- 1 cup fresh rhubarb, cut into 1-inch pieces
- 1 large fennel bulb, thinly sliced
- 1 cup whole milk ricotta cheese
- 2 tablespoons olive oil, divided
- 1 tablespoon honey
- 1 teaspoon fresh thyme leaves
- 1/4 cup toasted pecans, roughly chopped
- 2 tablespoons fresh orange juice
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Toss the rhubarb pieces with 1 teaspoon of olive oil, a pinch of salt, and pepper on a small baking sheet. Roast for 10 minutes until slightly tender. Set aside to cool slightly.
- In a small bowl, combine the ricotta cheese, remaining 1 tablespoon plus 2 teaspoons of olive oil, thyme, salt, and pepper. Spread the mixture onto a small, oven-safe dish.
- Roast the ricotta for 12 to 15 minutes, or until the edges are lightly golden and the center is warm and soft.
- While the ricotta roasts, prepare the dressing: whisk together the honey, orange juice, and Dijon mustard in a small bowl. Season with salt and pepper.
- In a large bowl, gently combine the thinly sliced fennel and the roasted rhubarb.
- Drizzle the dressing over the fennel and rhubarb mixture and toss lightly to coat.
- Arrange the salad mixture on a serving platter. Carefully spoon or dollop the warm roasted ricotta over the top of the salad.
- Sprinkle the toasted pecans over the salad before serving immediately.
Notes
- You can roast the ricotta up to 30 minutes ahead of time; reheat briefly before serving if needed.
- Use a mandoline for the thinnest possible fennel slices for the best texture.
- This salad pairs well with grilled chicken or simple seared scallops.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 10
- Sodium: 180
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 11
- Cholesterol: 55