Insalata Bianca Appetitosa with Wisconsin Fresh Mozzarella
- 1 fennel bulb
- 1 celery heart
- 1 heart of romaine
- 9 ounces fresh mozzarella cheese
- ½ cup extra-virgin olive oil
- Juice of 1 lemon (¼ cup)
- 1 tablespoon mascarpone cheese
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- Pinch of ground white pepper
Instructions:
Spring is on the way and appetites often turn to lighter fare. This salad is fresh and healthful.
- Thoroughly wash and dry the fennel, celery, and romaine. Cut the fennel into thin slices, about 2 cups. Cut the celery into thin juliennes, about ½ cup. Reserve 4 well-shaped romaine leaves, and then cut the remaining romaine into thin juliennes, about 3 cups. Cut the mozzarella cheese into thin strips. Place all into a large mixing bowl.
- Place the olive oil, lemon juice, mascarpone cheese,mustard, salt, and pepper in a blender container. Blend until thick and smooth, about 5 seconds. Pour over the salad; toss to coat. Divide the salad, arranging on serving plates, using the reserved lettuce leaves for garnish.