Fennel Caprese
Ok so its not really a caprese but its fresh and delicious and a great alternative when fennel is in season. If you don’t own a mandolin you 100% need one in you’re life. I use mine all the time and it’s especially great for shaving fennel super thin like in this recipe. Serve this recipe on its own or as a side for pizza. Got a meat eater to feed? add prosciutto or crisp pancetta.
Ingredients
serves 4
1 large fennel bulb, thinly sliced
3 medium courgette, peeled into ribbons
2 large balls of fresh buffalo mozzarella, torn
1 lemon, juiced
Lots of good olive oil
The top fronds of your fennel bulb, picked
Flakey S&P
Prep It
Remove your mozzarella from the fridge and leave to come up to room temperature for the best flavour!
Shave fennel very finely. This is where the mandolin I talked about above would come in handy. Use a peeler to shave courgette into ribbons. Toss courgette, fennel and lemon juice in a serving/salad bowl.
Tear mozzarella into large chunks and artfully dot round your salad.
Serve It
When ready to serve drizzle with a good amount of olive oil and season with salt and pepper. Sprinkle over your cute little picked fennel fronds.