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+ servings
Shaved Fennel and Bing Cherry Caprese Salad
Prep Time
15 mins
Marinating time
1 hr
 
An ode to June produce, this shaved fennel and Bing cherry Caprese salad is layered with creamy mozzarella and drizzled with an herbaceous basil and green onion dressing.
Recipe Type: Salad
Cuisine: American
Keyword: Bing cherry Caprese salad
Makes: 4 servings
Author: Elizabeth Stark
Ingredients
Caprese
  • 2 small to medium bulbs fennel, trimmed and cored
  • 1 lemon
  • Sea salt
  • 1 pint Bing cherries, pitted and halved
  • 1 tablespoon balsamic vinegar
  • 8 ounces fresh mozzarella
  • Fresh ground pepper (*optional)
Dressing
  • 3 - 4 green onions, roots trimmed and chopped (about 1/2 cup)
  • 1/2 cup fresh basil leaves, plus more for garnish
  • 1/4 cup lemon juice (about 1 lemon)
  • 1/2 teaspoon sea salt, plus more to taste
  • 6 tablespoons extra virgin olive oil
Instructions
  1. With a mandoline slicer or a sharp knife, cut fennel into paper thin slices. With a peeler, peel lemon zest in strips, then slice into thin slivers. Juice the lemon, straining seeds. You should have about 1/4 cup of juice. Toss fennel with 1/4 teaspoon sea salt, half the lemon zest, and all of the juice, and set aside. Allow fennel to marinate for about an hour at room temperature.

  2. Pit and halve the cherries. In a small bowl, toss cherries with remaining lemon zest and balsamic. Add a small pinch sea salt.
  3. Slice mozzarella about 1/4-inch thick and sprinkle with sea salt.
  4. To make the dressing, combine green onions, basil leaves, lemon juice, and sea salt in the bowl of a food processor or a blender, and pulse. Then, with food processor or blender running, drizzle in olive oil and process until mixture is creamy and just flecked with green bits. Taste, and add sea salt as needed.
  5. To plate, lift fennel out of the liquid (leaving the accumulated juices behind) and arrange in an s-shape on a large platter. Tuck mozzarella into the fennel. Lift cherries out of the balsamic, and scatter wherever there's a space on the platter. Tuck reserved basil leaves throughout. Finally, drizzle generously with basil dressing. Taste, and sprinkle with sea salt as needed. If you like, add pepper.

  6. Serve immediately.
Recipe Notes

Leftover salad can be covered and stored in the fridge (though not as pretty, it will taste delicious). Leftover dressing will keep sealed in the fridge for two days, though it will lose some of its vibrant color.