The produce is looking great this time of year. To celebrate, I whipped up a light crunchy fennel salad. It's wonderful with grilled shrimp or a nice meaty piece of swordfish.
2 medium fennel bulbs (cut the green stalks off)
6 shoots of celery (bottom 6" or so)
1 large ball buffalo mozzarella
1 lemon (zest the lemon into a bowl and then squeeze juice into bowl)
1/4 cup olive oil
1/4 tsp salt
1/8 tsp fresh ground pepper
finely slice fennel and celery (about 1/4") add to a bowl. Tear mozzarella into bits, add to bowl. In a separate bowl mix bottom four ingredients as dressing. Add dressing, mix and let sit a least 20 minutes before serving. Serves 6.
What have you been cooking this week?
Linked to Foodie Friday at Designs by Collum
I am Blissfully Domestic at Blissfully Domestic
Tackle-it-Tuesday at 5 Minutes for Mom.
Tempt My Tummy Tuesday at Blessed With Grace.
Tasty Tuesday at Balancing Beauty and Bedlam.
Talk About It Tuesday at The Lazy Organizer
Kitchen Tip Tuesday at Tammy's Recipes.
The Grocery Cart Challenge Thursday recipe swap.