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Insalata Bianca Appetitosa with Fresh Mozzarella

Insalata Bianca Appetitosa with Fresh MozzarellaAn elegant first course salad of thinly sliced fennel, juliennes of celery and romaine with thin strips of fresh mozzarella tossed in a mascarpone dressing. Recipe by Chef Roberto Donna.

Recipe Ingredients:

1 fennel bulb
1 celery heart
1 heart of romaine
9 ounces fresh Mozzarella cheese
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon mascarpone cheese
1 teaspoon Dijon mustard
1/4 teaspoon salt
1 pinch ground white pepper

Cooking Directions:

  1. Thoroughly wash and dry the fennel, celery, and romaine.
  2. Cut the fennel into thin slices, about 2 cups.
  3. Cut the celery into thin juliennes, about 1/2 cup
  4. Reserve 4 well-shaped romaine leaves. Cut the remaining romaine into thin juliennes, about 3 cups.
  5. Cut the mozzarella cheese into thin strips.
  6. Place cut vegetables and cheese all into a large mixing bowl.
  7. Place the olive oil, lemon juice, mascarpone cheese, mustard, salt, and pepper in a blender container. Blend until thick and smooth, about 5 seconds.
  8. Pour over the salad; toss to coat.
  9. Divide the salad, arranging on serving plates, using the reserved lettuce leaves for garnish.

Makes 4 servings.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.