Ricotta, Fennel, Grapefruit, and Herb Salad

This salad captures the lesser known side of winter produce: the floral, acidic, crunchy, and aromatic. Though it’s a product of cold weather, the dish is a nod to an anticipated spring. I served it at February’s One Twinkly Night.

A few well-meaning rules:
1) Use crispy, well-toasted homemade breadcrumbs or omit them altogether.
2) Use ricotta good enough to eat straight off of a spoon. You don’t need much of it, and it is worth the splurge.
3) I love celery salt. You’ll find it works magic here.

For 4 servings

1 1/3 cup shaved fennel
1 cup shaved red onion
salt
1/2 - 3/4 cup Lemon Dressing (see below)
4 heaping large spoons of excellent ricotta cheese
celery salt
wedge of lemon
supremes of 1 large grapefruit, cut into 1-inch pieces
small handful mint leaves, roughly torn
small handful parsley leaves, roughly torn
fresh black pepper
1/4 cup toasted homemade breadcrumbs

In a bowl, combine fennel, red onion, and a generous seasoning of salt. Toss with the dressing, and set aside for at least 5 minutes. Mix well and taste right before using.

Place a swoosh of ricotta on each plate. Sprinkle with celery salt and a squeeze of lemon. Scatter the grapefruit pieces on top. Place the fennel-onion slaw on top of the grapefruit. Scatter herbs all about. Drizzle any lemon dressing remaining over the whole thing, then top with black pepper and the breadcrumbs.

Lemon Dressing (adapted from The Nimble Cook)

grated zest of 2 lemons
6 tablespoons fresh lemon juice
4 teaspoons white wine vinegar
2 garlic cloves, smashed
2 teaspoons coarse kosher salt
1 cup excellent olive oil

Combine the zest and juice, vinegar, and garlic in a bowl. Let stand for at least 10 minutes, then remove the garlic. Add the salt and then the oil, in a thin stream, whisking until all incorporated.