Keep your salads interesting by switching out your greens. Try out Massimo’s juicy citrus salad!

Orange & fennel salad with ricotta salata pomegranate & toasted almonds

Ingredients:

• 1 large fennel bulbs, trimmed & thinly sliced
• 4 oranges
• 8 oz. ricotta salata or feta cheese, crumbled
• 1 small red onion, julienned
• 1/2 cup pitted black olives
• Flaked sea salt & fresh ground black pepper, to taste
• 1/4 cup fresh chives, chopped
• 1 tbsp. lemon juice
• 1/4 cup extra virgin olive oil
• 1/2 cup almonds, toasted
• 1/2 cup pomegranate seeds

Method:

Remove the skin from the oranges and slice using a sharp knife about 1/4” thick. Arrange on a platter, sprinkle the ricotta salata and the olives and season with some flaked sea salt and a good grating of pepper.

In a bowl place the red onions and the fennel; add some salt and pepper, chopped chives, lemon juice and olive oil.

Place the fennel salad on the oranges and drizzle some extra olive oil then sprinkle the pomegranate seeds and the toasted almonds.

Serves 4-6 people

Courtesy Massimo Capra

www.massimocapra.com

@chefmassimo