Insalata Bianca Appetitosa with Fresh Mozzarella

Insalata Bianca Appetitosa with Fresh Mozzarella

prep time

minutes
cook time

minute
servings
4

Ingredients











Cooking Instructions

1

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 1/2 cup Reserve 4 well-shaped romaine leaves. Cut the remaining romaine into thin juliennes, about 3 cups. Cut the mozzarella into thin strips. Place all into a large mixing bowl.


2

Place the olive oil, lemon juice, mascarpone, 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.


Ingredients











Cooking Instructions

1

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 1/2 cup Reserve 4 well-shaped romaine leaves. Cut the remaining romaine into thin juliennes, about 3 cups. Cut the mozzarella into thin strips. Place all into a large mixing bowl.


2

Place the olive oil, lemon juice, mascarpone, 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.


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