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  • 6servings
  • 20minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsNatrium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 medium fennel bulbs, stalks discarded

  2. 6 pale inner (white) celery stalks, leaves discarded and stalks thinly sliced

  3. 1 (1/2-pound) ball buffalo mozzarella , roughly torn

  4. 1/2 tablespoon grated lemon zest (preferably from an unwaxed organic lemon)

  5. 2 tablespoons fresh lemon juice

  6. 6 tablespoons good-quality fruity extra-virgin olive oil

  7. 1/4 teaspoon fine sea salt

Instructions Jump to Ingredients ↑

  1. Halve fennel lengthwise, then thinly slice crosswise about 1/4 inch thick. Toss with celery and arrange on a platter with mozzarella.

  2. Whisk together zest, juice, oil, sea salt, and 1/4 teaspoon pepper and drizzle over salad.

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