For each portion allow...
- 50g roughly chopped young, tender leaves of Tuscan kale. If the leaves are larger and tough, lightly blanch the leaves in boiling, salted water before drying and chopping.
- 50g lemon baked ricotta
- 2T toasted pinenuts
- 30g shaved fennel
- 20g vegetarian friendly Pecorino*
- Lemon dressing
Mix 50ml of lemon juice in a bowl with 100ml of extra virgin olive oil. Whisk lightly and season with salt and pepper until it tastes how you like it.
Baking the Ricotta
Slice the ricotta into 1cm thick slices and lay flat on a paper lined baking tray. Dress the ricotta with olive oil, lemon zest, lemon juice, salt and pepper. Bake at 180c until firm and crumbly. Remove from the oven and cool.
In a salad bowl, mix the Tuscan Kale, and the shaved fennel with enough of the lemon dressing you feel comfortable with. Massage the dressing into the leaves and leave to sit for 10 minutes.
When ready to serve, crumble the baked ricotta over the top and sprinkle with a handful of fresh grated Pecorino* and the toasted pine nuts.
* The majority of pecorino is made using calf rennet. We suggest using a vegetarian hard style cheese.