Ingredients
2 tablespoons fresh lemon juice
1 grated small garlic clove
1/4 cup safflower oil
Salt and freshly ground pepper
1 small head fennel, thinly sliced (2 cups), plus 1/4 cup fennel fronds
3 large corncobs, kernels stripped (3 cups)
1/2 cup crumbled ricotta salata
Preparation
In a medium bowl, whisk together lemon juice, garlic, and oil; season with salt and pepper. Add fennel, fennel fronds, corn, and ricotta to bowl and toss to coat with dressing. Season with salt and pepper to taste and serve.
