1ea Yellow Zucchini
1ea Itachi Cucumber
1ea Head Fennel
4tbls Caputo Brothers Ricotta
3tbls Hemp seed oil
1tbls Sunflower seed oil
2tbls Hemp seeds
2tbls Keepwell Ginger vinegar
This is a different take on a salad, it is just raw veg and no greens. In a way this is like Reverse vegetable nachos and the cucumber and zucchini act as the chips. You will need one tool to make this work the mighty mandolin, I recommend the Benriner brand.
I start by mixing the Ricotta with 1tb sunflower oil and salt and pepper to taste. With a rubber spatula really get in there and whip the ricotta to make it smooth and spreadable. Reserve
In a medium mixing bowl, we are going to make a vinaigrette with the ginger vinegar, Dijon, and 2tbls hemp seed oil. Whisk to emulsify. Now get your mandolin and slice the cucumber and zucchini into the vinaigrette, toss to coat and set aside. In a separate small bowl mandolin the fennel across the grain and marinate in 1tbls hemp seed oil and salt and pepper to taste.
Now let's plate, spread all the ricotta on a plate in an even layer and arrange the cucumber and zucchini then crush with hemp seeds, top with the marinated fennel and tare the mint and spread evenly and finish with sea salt. Super easy and fun now get in there with your hands and eat!