Fennel and Celery Salad (Dama Bianca) Recipe

  • 2 medium fennel bulbs, stalks discarded
  • 6 pale inner (white) celery stalks, leaves discarded and stalks thinly sliced
  • 1 (1/2-pound) ball buffalo mozzarella (optional), roughly torn
  • 1/2 tablespoon grated lemon zest (preferably from an unwaxed organic lemon)
  • 2 tablespoons fresh lemon juice
  • 6 tablespoons good-quality fruity extra-virgin olive oil
  • 1/4 teaspoon fine sea salt
  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.