Once you have gathered all the ingredients, begin by washing the romaine and butterhead lettuces thoroughly, making sure to remove any dirt or impurities.
Dry them well using a salad spinner or paper towels, then proceed to cut them into large, bite-sized pieces and place them in a spacious bowl.
Finely chop the small chives and chicory, adding them to the bowl along with the crumbled ricotta cheese.
In a separate bowl, whisk together the canola oil, lime juice, salt, and pepper until the dressing is well combined.
Pour the dressing over the salad and gently toss everything together, ensuring each piece is coated.
For an added touch of freshness, include the sprig of fennel, either whole or finely chopped.
Take a moment to taste the salad and adjust the seasoning according to your preferences.
Finally, serve the Maroulosalata on individual plates and enjoy!