Kitchen tip:
If you can’t get buffalo mozzarella, feta is a great substitute in this dish. If you use feta, omit the salt.
Fennel with creamy mozzarella
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PREP TIME
10 min
Makes
6 Servings
James Tse
Ingredients
- 1 large fennel bulb
- 1 ball buffalo mozzarella , about 250 g
- 1/3 cup black olives , optional
- 2-Jan large orange
- 2 tbsp extra-virgin olive oil
- 1/8 tsp salt , preferably kosher
Instructions
- Trim feathery green fronds and tough tops from fennel and save some fronds for garnish. Place fennel on a cutting board and slice in half. Remove and discard core. Thinly slice fennel. Arrange over a platter. Slice mozzarella into rounds and arrange on top of fennel, along with olives. Grate 1 tsp zest from orange and squeeze juice from it. Drizzle salad with oil and orange juice. Sprinkle with zest and salt. Garnish with fronds.
Nutrition (per serving)
- Calories
- 195,
- Protein
- 10 g,
- Carbohydrates
- 6 g,
- Fat
- 15 g,
- Fibre
- 2 g,
- Sodium
- 236 mg.
FILED UNDER: Dinner Healthy Recipes lunch No Cook Salads
