Cheese
4 whole green onions thinly sliced
1 celery stalk thinly sliced
8 basil leaves cut in half
8 whole anchovy fillets
2 teaspoons drained capers
3 tablespoons olive oil
Freshly squeezed juice of 1/2 lemon
Pinch salt and freshly ground pepper
8 slices bocconcini or 1/2 lb.
mozzarella cheese
Place onions, celery, basil, anchovy fillets and capers in a medium-size bowl. Set aside while preparing dressing.
To prepare dressing, whisk oil with lemon juice, salt and pepper in a small bowl. Pour over green onion mixture.
Slice bocconcini into quarters or mozzarella into bite-size cubes. Add to green onion mixture and toss. Let marinate at room temperature for at least 30 minutes or refrigerate, covered, until ready to serve. Stir occasionally. Salad will keep well for 2 to 3 days in the refrigerator. Flavour will be better if you bring it to room temperature before serving. Arrange salad on individual plates.