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“Gourmet Magazine. April 2008.”
READY IN:
10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Halve fennel lengthwise, then thinly slice crosswise about 1/4 inch thick.
  2. Toss with celery and arrange on a platter with mozzarella.
  3. Whisk together zest, juice, oil, sea salt, and 1/4 teaspoon pepper and drizzle over salad.

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