salad-of-fennel-arugula-and-ricotta-salata-106107.json

{
    "directions": [
        "Whisk shallot and lemon juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Let stand 15 minutes to blend flavors.",
        "Combine arugula and sliced fennel in large bowl. Toss with enough dressing to coat salad. Add shaved cheese; toss gently and serve."
    ],
    "ingredients": [
        "1 large shallot, minced (1/4 cup)",
        "2 tablespoons fresh lemon juice",
        "3 tablespoons extra-virgin olive oil",
        "10 cups loosely packed arugula",
        "1 medium fennel bulb, trimmed, halved lengthwise, cored, very thinly sliced",
        "3 ounces ricotta salata or pecorino Romano, shaved into long strips with vegetable peeler"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Cheese",
        "Leafy Green",
        "Vegetable",
        "Appetizer",
        "No-Cook",
        "Low Carb",
        "Vegetarian",
        "Quick & Easy",
        "Ricotta",
        "Fennel",
        "Arugula",
        "Winter"
    ],
    "title": "Salad of Fennel, Arugula, and Ricotta Salata",
    "url": "http://www.epicurious.com/recipes/food/views/salad-of-fennel-arugula-and-ricotta-salata-106107"
}