September 10, 2020
Buffalo Mozzarella & Pickled Fennel
“This dish is a composed salad, in which the elements are arranged separately on the plate rather than tossed together. Until you’ve tried pickled fennel, you don’t know what a treat you’re missing. Leave the fennel in the pickling liquid for up to a week if you’re not using it right away.”
Yield: Serves 4
- Cut fennel in half lengthwise and cut out core. Cut fennel in quarters, then thinly slice crosswise or shave on mandoline. Place in bowl.
- In pot, combine water, vinegar, sugar, salt and fennel seeds. Bring to a boil, reduce heat and simmer for 2 minutes.
- Pour over fennel and marinate for 30 minutes, or until softened. Drain and refrigerate until needed.
- Preheat oven to 400°F. Toss tomatoes with 1 tbsp of olive oil, and season with salt and pepper.
- Spread on baking sheet and roast for 10 to 12 minutes, or until browned and just crinkling. Set aside to cool.
- In small skillet over medium-high heat, heat remaining 1 tbsp of olive oil. Add rosemary and sauté for 30 seconds, or until crispy. Drain on paper towels.
- Toss escarole with extra-virgin olive oil and lemon juice, and season with salt and pepper, to taste.
- Divide escarole among 4 plates. Lay a few slices of buffalo mozzarella on side of each plate along with one quarter of roasted tomatoes and about 1⁄4 cup of pickled fennel.
- Sprinkle fried rosemary leaves around plates, and decorate with more extra-virgin olive oil and Maldon salt.
Excerpted from The Flavour Principle ©2013 by Lucy Waverman and Beppi Crosariol. Photography ©Ryan Szulc. Published by HarperCollins Publishers. All rights reserved.