Ingredients
2
heads of Belgian endive
2
celery stalks plus 1 cup pale green and yellow inner celery leaves (from about 1 large bunch)
1
fresh fennel bulb, trimmed
4
tbsp Tuscan-style extra-virgin olive oil, divided
2
4-ounce rounds burrata cheese
Freshly ground black pepper
Directions
1.
Using mandolin or V-slicer or large sharp knife, very thinly slice endive, celery stalks, and fennel bulb crosswise. Combine sliced vegetables and celery leaves in medium bowl. Add 3 tablespoons oil and lemon juice and toss to coat. Season salad with salt and ground black pepper.
2.
Cut each burrata cheese round into 6 wedges or pieces. Divide salad among plates. Top each with 3 cheese wedges. Drizzle 1 tablespoon oil over cheese; sprinkle with ground black pepper.
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