Chioggia & Roasted Fennel Salad with Pecan Whipped Ricotta – La Tourangelle

Name: Chioggia & Roasted Fennel Salad with Pecan Whipped Ricotta – La Tourangelle
Total time: 50 min
Ingredients: 2-3 small-to-medium Chioggia beets, skins peeled, sliced very thinly on a mandoline; 1 small fennel bulb, root end trimmed and sliced into bite-sized wedges; 2 tbsp plus 1 tbsp La Tourangelle Organic Extra Virgin Olive Oil; 1 tsp white wine vinegar; 1/3 cup pecans; 1/4 cup chopped parsley; Kosher salt + freshly cracked black pepper; Flake salt, for sprinkling; 1 cup whole milk ricotta; 2 tbsp La Tourangelle Roasted Pecan Oil; 1/4 tsp kosher salt; Freshly cracked black pepper

latourangelle.com

This colorful cooked and raw salad is a perfect bridge between warm and cooler weather. It marries sweet and juicy roasted fennel with bright, crunchy shaved ra

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Ingredients

2-3 small-to-medium Chioggia beets, skins peeled, sliced very thinly on a mandoline
1 small fennel bulb, root end trimmed and sliced into bite-sized wedges
2 tbsp plus 1 tbsp La Tourangelle Organic Extra Virgin Olive Oil
1 tsp white wine vinegar
1/3 cup pecans
1/4 cup chopped parsley
Kosher salt + freshly cracked black pepper
Flake salt, for sprinkling
1 cup whole milk ricotta
2 tbsp La Tourangelle Roasted Pecan Oil
1/4 tsp kosher salt
Freshly cracked black pepper