September 10, 2020

Buffalo Mozzarella & Pickled Fennel

Recipe: Lucy Waverman & Beppi Crosariol

“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.”


Pickled Fennel

  • 1 fennel bulb
  • 1 cup water
  • 1⁄2 cup white wine vinegar
  • 1⁄4 cup sugar
  • 1 tbsp kosher salt
  • 1⁄2 tsp fennel seeds


  • 2 cups cherry tomatoes
  • 2 tbsp olive oil, divided
  • Salt and freshly ground pepper
  • 2 tbsp fresh rosemary leaves
  • 1⁄2 head escarole lettuce, washed and torn
  • 2 tbsp extra-virgin olive oil
  • 2 tsp lemon juice
  • 1 large ball buffalo mozzarella, sliced
  • Maldon salt


Yield: Serves 4

Prepare Fennel

  1. Cut fennel in half lengthwise and cut out core. Cut fennel in quarters, then thinly slice crosswise or shave on mandoline. Place in bowl.
  2. In pot, combine water, vinegar, sugar, salt and fennel seeds. Bring to a boil, reduce heat and simmer for 2 minutes.
  3. Pour over fennel and marinate for 30 minutes, or until softened. Drain and refrigerate until needed.

Prepare Tomatoes

  1. Preheat oven to 400°F. Toss tomatoes with 1 tbsp of olive oil, and season with salt and pepper.
  2. Spread on baking sheet and roast for 10 to 12 minutes, or until browned and just crinkling. Set aside to cool.
  3. 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.

Assemble Salad

  1. Toss escarole with extra-virgin olive oil and lemon juice, and season with salt and pepper, to taste.
  2. 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.
  3. 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.