Fennel & Bocconcini Salad

Name: Fennel & Bocconcini Salad
Yield: 2 to 3 Servings
Cuisine: British
Ingredients: 1/2 Fennel *thinly sliced; 100 g Bocconcini *OR Mozzarella cut into small pieces; 1 tablespoon Lemon Juice; 1/2 teaspoon grated Lemon Zest; 1-2 tablespoons Olive Oil; 1/4 teaspoon Sugar; Salt & Freshly Ground Pepper; Fennel Leaves *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

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.

Hiroko Liston @hirokoliston

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Ingredients

2 to 3 Servings

1/2Fennel *thinly sliced
100 gBocconcini *OR Mozzarella cut into small pieces
1 tablespoonLemon Juice
1/2 teaspoongrated Lemon Zest
1-2 tablespoonsOlive Oil
1/4 teaspoonSugar
Salt & Freshly Ground Pepper
Fennel Leaves *optional

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Steps

1

Combine Lemon Juice, Lemon Zest, Olive Oil and Sugar in a mixing bowl. Season with Salt & Freshly Ground Pepper.
2

Add thinly sliced Fennel and mix well. Add Bocconcini and combine. Allow to rest in the fridge for 30 minutes and serve.