Fennel and Celery Salad (Dama Bianca)
['2 medium fennel bulbs, stalks discarded', '6 pale inner (white) celery stalks, leaves discarded and stalks thinly sliced', '1 (1/2-pound) ball buffalo mozzarella (optional), roughly torn', '1/2 tablespoon grated lemon zest (preferably from an unwaxed organic lemon)', '2 tablespoons fresh lemon juice', '6 tablespoons good-quality fruity extra-virgin olive oil', '1/4 teaspoon fine sea salt']
Halve fennel lengthwise, then thinly slice crosswise about 1/4 inch thick. Toss with celery and arrange on a platter with mozzarella.
Whisk together zest, juice, oil, sea salt, and 1/4 teaspoon pepper and drizzle over salad.
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