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Fennel, Endive and Orange Salad with Ricotta Salata

(recipe, Marissa Lippert)

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  1. 1 bulb fennel, green stalks cut off (use the white bulb only)
  2. 1 head of endive, thinly sliced
  3. 3 oranges, peeled, seeded and thinly sliced (I used a combo of blood oranges and navel - packed with vitamin C and fiber)
  4. ½ cup fresh grated ricotta salata (it's a hard cheese that's slightly salty...great flavor and texture!)
  5. 2 Tbsp. thinly sliced shallots
  6. 1 Tbsp. minced chives
  7. Lemon Vinaigrette
  8. ½ tsp. Dijon mustard
  9. 2 tsp. minced shallots
  10. juice of 1 lemon
  11. 1 egg yolk (yes, raw egg'll end up with a smooth, creamier dressing without adding a ton of calories or fat --remember you're dividing it by 8 servings)
  12. salt and freshly ground pepper to taste
  13. 2 to 3 Tbsp. extra virgin olive oil


  1. For the vinaigrette, whisk together mustard through salt and pepper. Slowly drizzle in olive oil while whisking. Toss fennel, endive and oranges with ½ of vinaigrette in a large salad or serving bowl. Sprinkle ricotta salata and chives over top and serve.