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.
Photograph by Richard Pierce
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