Dama Bianca (Fennel and Celery Salad)

2 medium fennel bulbs, stalks discarded
6 pale inner (white) celery stalks, leaves discarded and stalks thinly sliced
1 (1/2-lb) ball buffalo mozzarella (optional), roughly torn
1/2 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
6 tablespoons good-quality fruity extra-virgin olive oil
1/4 tsp. 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 the sauce together and drizzle over the salad.

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