Fennel, celery and mozzarella salad
By: Tamasin Day-Lewis From: Tamasin's Weekends
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Fennel, celery and mozzarella salad
- Prep time:
- 25 mins
- Cook time:
- Serves:
- 4
Tamasin Day Lewis's perfect antipasto can be made entirely from the contents of a well-stocked store-cupboard and fridge
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Ingredients
- 2 bulb Fennel, tough outer layers removed
- 2 whole pieces buffalo mozzarella, drained and thinly sliced
- heart Celery, pale centre stalks only, thinly sliced diagonally
- 125ml extra virgin Olive oil, preferably estate-bottled
- juice of 1 Lemons
- freshly ground salt and black pepper
- warm baguette or ciabatta bread, to serve
Method
1. Halve the trimmed fennel bulbs and remove the tough triangular cores. Slice the flesh wafer-thin, using a mandolin or by hand.2. Arrange the mozzarella slices in a single layer on a large dark plate.
3. Strew the fennel and celery over the mozzarella.
4. Season generously, lash on the olive oil and lemon juice,
5. Serve with a warm baguette or ciabatta bread.
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