in a dry pan, toast the following:
move hot pan around, making sure to distribute the heat among the seeds. then add the following:
when the seeds start to pop, they’re ready. add the following:
and grind into a fine powder with a mortar and pestle.
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.