DAMA BIANCA (Venetian fennel and celery salad, for six)
2 medium fennel bulbs, stalks discarded
6 pale (inner) celery stalks, leaves discarded and stalks thinly sliced
1 (1/2 pound) ball buffalo mozzarella (optional), roughly torn
½ tablespoon grated lemon zest (preferably from an unwaxed organic lemon)
2 tablespoons fresh lemon juice
6 tablespoons good quality fruity olive oil
½ teaspoon fine sea salt
fennel fronds and celery tops for garnish (optional)
1. Halve the fennel lengthwise then thinly slice crosswise about ¼ inch thick. Toss with celery and arrange on a platter with the mozzarella.
2. Whisk together zest, juice, oil, sea salt and ¼ teaspoon pepper and drizzle over salad.
from Ursula Ferrigno, printed in Gourmet Magazine April, 2008.