turdacres


dama bianca
December 29, 2009, 11:32 pm
Filed under: celery, recipe

A new way to eat celery. I was craving it for some reason. Yum! Kids liked it too.

From Gourmet: The inner stalks of celery and fennel, plus soft chunks of mozzarella, add up to a clean, cool salad that’s quite striking (the name, which refers to a “woman in white,” alludes to its pale hues).

Yield: Makes 6 servings
Active Time: 20 min
Total Time: 20 min

ingredients

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

preparation

Halve fennel lengthwise, then thinly slice crosswise about 1/4 inch thick. Toss with celery and arrange on a platter with mozzarella.

Whisk together zest, juice, oil, sea salt, and 1/4 teaspoon pepper and drizzle over salad.

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