Chioggia & Roasted Fennel Salad with Pecan Whipped Ricotta
- 2-3 small-to-medium Chioggia beets, skins peeled, sliced very thinly on a mandoline
- 1 small fennel bulb, root end trimmed and sliced into bite-sized wedges
- 2 tbsp plus 1 tbsp La Tourangelle Organic Extra Virgin Olive Oil
- 1 tsp white wine vinegar
- 1/3 cup pecans
- 1/4 cup chopped parsley
- Kosher salt + freshly cracked black pepper
- Flake salt, for sprinkling
- 1 cup whole milk ricotta
- 2 tbsp La Tourangelle Roasted Pecan Oil
- 1/4 tsp kosher salt
- Freshly cracked black pepper
For the salad
For the ricotta:
Preheat oven to 400°.
- Use a fork or small whisk to whip ricotta, salt, freshly cracked pepper, and roasted pecan oil in a medium bowl until uniform and creamy.
- Toss fennel in 1 tablespoon olive oil on a sheet pan and season with salt. Roast for 35 minutes or until softened and golden, turning halfway through, drizzling with more oil as needed. Once done, set aside on a wire rack to cool.
- While fennel roasts, toast pecans on a small tray until fragrant, 5-7 minutes. Transfer to a wire rack and allow nuts to cool completely. When room temperature, place pecans on a work surface and lean on them with a small heavy pan, crushing them into bite-sized bits. Transfer to a small bowl and set aside.
- In another small bowl, whisk vinegar and remaining tablespoon of olive oil, a pinch of salt, and freshly cracked pepper.
- On a serving platter, make a foundation layer of a few small spoonfuls of ricotta, followed by layers of beets and a scatter of parsley. Spoon the remainder of ricotta into the center and nestle fennel wedges around it. Add remaining parsley and sprinkle everything with pecans. Add the dressing and cracked black pepper and flake salt to taste. Best eaten dragging the vegetables through the ricotta in hearty forkfuls.