Baby Mozzarella and Fennel Salad
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
- Ingredients
- 1 beefsteak Tomato (rinsed; trimmed and cut into wedges)
- 8 mini Bocconcini (drained)
- 1 handful Arugula (rinsed; tough ends removed and spun dry)
- 1 Fennel bulb (leaves reserved)
- 1 Tbsp lemon juice
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 Tbsps white wine vinegar
- 4 Tbsps good quality olive oil
Preparation steps
1.
Clean the fennel, remove the fronds and set aside for use later. Trim the bottom of the fennel bulb and cut away the stalks. Cut the bulb in half and remove the fibrous core. Cut the halves into thin slices; sprinkle the fennel slices with lemon juice.
2.
Divide and arrange the sliced fennel. tomatoes, mozzarella, arugula and fennel fronds between 4 serving bowls. Season to taste with salt and pepper. Whisk white wine vinegar and olive oil together; drizzle over salad and serve.
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