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    Ricotta and Basil Oil with Fennel and Radish Salad

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    Ricotta and Basil Oil with Fennel and Radish Salad

    This dish is a midsummer dream. Clean, light flavours sit together happily, gently and easily on the plate. It’s a simple starter that depends on good quality ingredients and little else.

    • Preparation time: 10 minutes
    • Total time: 10 minutes 10 minutes

    Serves: 4


    • 15g Basil
    • 1 Unwaxed lemon, zest; juice of half
    • 80ml Extra virgin olive oil
    • 1 Fennel bulb, trimmed and finely sliced
    • 6 Radishes, finely sliced
    • 200g Ricotta


    1. To make the basil oil, remove the leaves and place in a food processor with a pinch of sea salt and half the lemon zest. Pour in the olive oil and pulse until you have a rough, bright green sauce. Set aside.
    2. Place the fennel and radishes in a bowl and add half the lemon juice; season. Drizzle with 1 tbsp olive oil and add the remaining lemon zest. Toss gently
    3. Place a spoonful of Ricotta on each plate, arrange a couple of slices of fennel and radish over this and drizzle with basil oil. Continue layering in this way until the Ricotta and vegetables are used up. Drizzle the remaining lemon juice over each plate and finish with basil oil.

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    Drinks recommendation

    The Corker recommends- The textures and bright southern colours of this easy-going salad provide the perfect opportunity to serve a pretty rosé.


    Average user rating

    4 stars