Ricotta salata is a firmer version of fresh ricotta; it is perfect for shaving over salads.

Ingredients

　　4 cucumbers

　　1 fennel bulb, trimmed, plus 1 tablespoon chopped fronds

　　3 1/2 pounds watermelon, cut into 1-inch cubes

　　2 tablespoons fresh lemon juice

　　2 tablespoons olive oil

　　Coarse salt and freshly ground pepper

　　4 ounces ricotta salata

　　Using a mandoline, slice the cucumbers lengthwise into paper-thin slices; slice the fennel bulb crosswise into paper-thin slices. Combine the cucumbers and fennel in a large serving bowl. Add the watermelon, fennel fronds, lemon juice, and oil. Season with salt and pepper; toss to combine. Using a vegetable peeler, shave the ricotta salata over the salad, and serve.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.