Dama Bianca
- Cuisine: Italian
- Course: Salad
- Features: Fast, Gluten-Free
Summary:
Fennel, celery and mozzarella are happy companions in this Italian salad, whose name means "Woman in White."
4 servings
Ingredients:
- 12 ounces fresh mozzarella cheese
- 2 medium fennel bulbs (tough outer layer removed), with a few fronds reserved for optional garnish
- 2 pale green celery ribs, preferably ones with leaves attached
- Sea salt or kosher salt
- Freshly ground black pepper
- Juice of 1 medium lemon (3 to 4 tablespoons)
- 3 to 4 tablespoons extra-virgin olive oil
- Shavings of Parmesan or pecorino cheese, for garnish (optional)
Directions:
Drain the mozzarella and pat dry with paper towels. Cut into 1/4-inch slices.
Cut each fennel bulb in half and remove the cores. Use a sharp knife or mandoline to cut each bulb into very thin slices.
Trim the root ends of the celery, then cut the ribs on the diagonal into very thin strips (julienne). Tear the celery leaves into different-size pieces.
Casually arrange the mozzarella, fennel, celery and celery leaves on a serving platter. Season with salt and pepper to taste, then drizzle lightly with lemon juice and the oil. Scatter a few fennel fronds on top, if desired, then top with the shavings of cheese and a final drizzle of oil. Serve at room temperature.
Recipe Source:
Adapted from "Pure Simple Cooking," by Diana Henry (Ten Speed Press, 2009).
E-mail the Food Section with recipe questions.
(Julia Ewan - The Washington Post)
