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)

 

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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.