Aromatic Fennel is best to eat raw. Its anise-like flavour is so good with slightly sweet citrus-base dressing. I often use Orange, but I used Lemon today. For this Fennel salad, plain and milky Bocconcini (Mozzarella Cheese Balls) are perfect. Add more Fennel leaves if you have for extra aroma.
2 to 3 Servings
1/2 Fennel *thinly sliced
100g Bocconcini *OR Mozzarella cut into small pieces
1 tablespoon Lemon Juice
1/2 teaspoon grated Lemon Zest
1 to 2 tablespoons Olive Oil
1/4 teaspoon Sugar
Salt & Freshly Ground Pepper
Fennel Leaves *optional
- Combine Lemon Juice, Lemon Zest, Olive Oil and Sugar in a mixing bowl. Season with Salt & Freshly Ground Pepper.
- Add thinly sliced Fennel and mix well. Add Bocconcini and combine. Allow to rest in the fridge for 30 minutes and serve.