Equipment
* optional
Ingredients
Base
- 2 sourdough bread, thick slices
- 1 garlic clove, whole, peeled
- 125 g buffalo mozzarella, drained, room temperature
Salad
- 100 g fennel bulb, trimmed
- 100 g courgette, small, firm
- 1 orange, whole
- 5 g fresh mint, leaves picked
Dressing
- 30 ml extra virgin olive oil
- 5 ml lemon juice
- flaky sea salt
- black pepper
Nutrition (per serving)
Method
Using a mandoline or very sharp knife, shave the fennel bulb and courgette into paper-thin ribbons. Place in a mixing bowl.
Cut the top and bottom off the orange, then slice away the skin and pith. Cut between the membranes to release the segments (suprêmes) into the bowl with the vegetables. Squeeze the remaining membrane over the bowl to extract the juice.
Toast or grill the sourdough slices until golden brown and crisp on the edges.
Immediately rub one side of the hot toast with the peeled garlic clove for aroma, then drizzle with half of the olive oil.
Add the remaining olive oil, lemon juice, salt, and pepper to the bowl with the vegetables and orange. Toss gently to coat without breaking the orange segments.
Tear the buffalo mozzarella into large pieces and arrange on the toast. Top generously with the salad mixture. Garnish with torn mint leaves and serve immediately.
Chef's Notes
- Texture is paramount: the fennel and courgette must be sliced as thinly as possible (translucent is the goal) to ensure they are tender rather than crunchy.
- Allow the buffalo mozzarella to come to room temperature for at least 30 minutes before serving; cold cheese lacks flavor and creamy texture.
- If available, reserve the fronds from the fennel bulb to use as an additional garnish alongside the mint.
- Use a robust sourdough; softer breads will collapse under the weight and moisture of the cheese and dressing.
