Crunchy Vegetable Salad with Ricotta Crostini
Recipe from Food & Wine

Michael White's fennel-and-asparagus salad at Convivio uses a variety of herbs, including chervil and lemon balm, but it's equally delightful here made with just basil and tarragon.


Crunchy Vegetable Salad with Ricotta Crostini
Stephanie Foley

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Servings: 6
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Asparagus, European Cuisine, Fennel, Greens, Italian Cuisine, Italian Salads, Salad, Vegetable Salad
 
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Ingredients
  • 6  slices
    of rustic white bread
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  • 1/4  cup
    extra-virgin olive oil, plus more for brushing and drizzling
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  • 1 
    garlic clove, halved
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  • 3/4  cup
    fresh ricotta
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  •  
    Salt and freshly ground black pepper
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  • 2  tablespoons
    white balsamic vinegar
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  • 1  tablespoon
    Dijon mustard
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  • 6 
    large radishes, thinly sliced
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  • 1 
    fennel bulb, cored and thinly sliced
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  • 1/2  pound
    asparagus, thinly sliced on the bias
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  • 1 
    large carrot, finely julienned
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  • 1/2 
    small seedless cucumber, peeled and cut into 1/2-inch chunks
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  • 1  head
    of Boston lettuce, torn into bite-size pieces
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  • 2  tablespoons
    shredded basil leaves
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  • 1  tablespoon
    coarsely chopped tarragon
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Directions
1.
Preheat the broiler. Brush the bread on both sides with olive oil and place on a baking sheet. Broil 4 inches from the heat for about 1 minute per side, until golden. Lightly rub the cut sides of the garlic over the toasts and spread with the ricotta. Season with salt and pepper and drizzle with olive oil.
2.
In a large bowl, whisk the white balsamic vinegar with the Dijon mustard and the 1/4 cup of olive oil; season with salt and black pepper. Add the radishes, fennel, asparagus, carrot, cucumber, lettuce, basil, and tarragon and toss gently to coat. Serve the salad right away with the crostini.
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