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Cucumber-watermelon-and-fennel Salad with
Ricotta Salata
Jimmy Bradley of the Red
Cat, the Harrison,
and the Mermaid Inn.
Serves 8
3 English cucumbers
1 fennel bulb, trimmed
3 and 1⁄2 pounds watermelon, cut into 1-inch cubes
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Coarse sea salt and freshly ground black pepper
5 ounces ricotta salata
Using a mandoline, slice the cucumbers lengthwise into paper-thin
slices, discarding the all-green pieces. Slice the fennel
bulb crosswise into paper-thin slices. Combine the cucumber
and fennel in a large serving bowl. Add the watermelon cubes,
lemon juice, and oil. Season to taste with salt and pepper,
and toss to combine. Flake ricotta salata over salad, and
serve.
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