Insalata Bianca Appetitosa with Fresh Mozzarella

An 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.