Fresh Summer Salad of Cucumber, Fennel and Ricotta

What an eventful summer this has been!

I have been busy working on projects for my business including contributing to an article that will be featured in Resource Magazine’s fall issue on food photography. I have also been adding some lifestyle photography to my portfolio. I seems like the work has been non-stop and I am loving it!

The thing about being so busy is that I need to take some time to smell the flowers and enjoy the moments. After all, if we don’t take the time to look around us we lose our creativity and our sense of place.

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My favourite flowers for this time of year are sunflowers. These shots were taken a while ago in Prince Edward County. I happened upon a field of sunflowers one day, I pulled over and just started shooting. There was a massive sea of yellow shining in the sun and the sight of it all was glorious!

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When I am busy I have trouble finding fresh ideas for my blog. When I need a shot of inspiration I read one of Nigel Slater’s books. Nigel is a talented British food writer and cook who has a way of making a simple dish come together like a symphony. I only discovered his work in the past year and I love it. The interesting thing about his style of cooking is that he says recipes are only guidelines and one should make them to their own liking, adding and subtracting ingredients as they wish.

I did not change this recipe as I wanted to taste the fresh, vibrant flavours of the avocado and fennel with the cucumber. I also love ricotta cheese when it is fresh and light. I enjoyed it as a main course for lunch but it would also be a fresh side dish at dinner.

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Cucumber, Fennel and Ricotta Salad

Makes 2 servings

Ingredients:

1 tbsp. lemon juice
2 tbsp. olive oil
1 tbsp. sunflower oil
2 few drops balsamic vinegar
Salt and freshly ground black pepper
3-4 sprigs fresh dill
1 English cucumber
1 avocado
1 small bulb fennel
¼ cup ricotta cheese
sprouted seeds

Directions:

For the Dressing:

Pour the lemon juice in a small bowl and add salt and pepper. Whisk in the olive oil and sunflower oil. Add the balsamic vinegar and dill. Taste to check the balance. It should be fresh but not sharp. Add more vinegar if necessary.

The salad:

Peel half a cucumber and remove the seeds with a spoon and cut into thick slices. Halve and finely slice the fennel bulb.

Peel and thickly slice the avocado and fold all of the ingredients into the dressing. Refrigerate for half and hour.

Sprinkle with tufts of sprouted beans.

Transfer to a serving dish and top with a large spoonful of the ricotta cheese.

Recipe from Eat by Nigel Slater

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