White Lady Salad (Mozzarella, Celery and Fennel) By Gritti Hotel Cooking School
Ingredients for 6 people:
- 10 ounces white celery (the heart)
- 10 ounces mozzarella di bufala
- 3 fresh and tender fennel
- 4 tablespoons olive oil
- Juice from 2 lemon
- Salt to taste
Preparation:
Wash thoroughly the celery and fennel, cut them in fine strips (julienne), place in a salad bowl and add the mozzarella which has been cut into larger strips. Prepare the lemon “citronette” sauce by slowly adding the lemon juice to the oilive oil in a small bowl, add salt to taste, add to the salad and toss lightly.
From the Gritti Hotel Cooking School. Used with permission.
By Gritti Hotel Cooking School