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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Gourmet Magazine. April 2008. Ingredients:
2 medium fennel bulbs, stalks discarded |
6 celery ribs, leaves discarded and stalks thinly sliced |
1 (1/2 lb) ball buffalo mozzarella (optional) |
1/2 tablespoon grated lemon zest |
2 tablespoons fresh lemon juice |
6 tablespoons good-quality fruity extra virgin olive oil |
1/4 teaspoon fine sea salt |
Directions:
1. Halve fennel lengthwise, then thinly slice crosswise about 1/4 inch thick.
2. Toss with celery and arrange on a platter with mozzarella.
3. Whisk together zest, juice, oil, sea salt, and 1/4 teaspoon pepper and drizzle over salad.
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