Insalata bianca (white salad)

For a quick and healthy salad, try this Italian beauty - full of fennel and feta, it makes a great side dish.

Using a Japanese mandolin or knife, thinly slice fennel, celery heart and leaves, radishes and witlof widthways and place in a bowl. Add oil and lemon juice and season to taste with salt and pepper. Toss gently to combine, then scatter with ricotta salata and reserved green fronds.

Source

2 bulbs baby fennel, halved, green fronds reserved

1 celery heart, including leaves

10 radishes, trimmed

2 witlof

1/3 cup extra virgin olive oil

2 tbsp lemon juice

100g ricotta salata, crumbled

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