In the winter when we tend to rely on cooked root vegetables, things can get a bit mushy. Here is a salad of fennel and celery with lots of crunch. It is a winter, white version of the “Caprese” made with fresh mozzarella and is one of our favorite salads for this time of the year.
Winter Salad of Fennel, Celery and Mozzarella
Serves 6
1 lb. fresh mozzarella
3 fennel bulbs
3-4 stalks green celery
juice of 1 lemon
1/4 c. good olive oil, or a little more if needed
Kosher salt and freshly ground pepper
shavings of Parmesan cheese (optional)
Drain mozzarella and let dry on a paper towel. Cut off top portion of fennel and halve each bulb. Slice each halve thinly. Trim celery and cut into fine julienne strips. Cut mozzarella into thin slices and arrange on a platter or individual plates alternating it with fennel and celery. Squeeze lemon juice and drizzle olive oil on the salad as you go. Sprinkle with a generous amount of salt, freshly ground pepper and shavings of Parmesan cheese if using. Drizzle with more olive oil if needed.
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