The transition from winter into spring trades simmering for tossing, ladles in pots for bare hands in salad bowls made of olive wood. Fennel, with its crisp texture and bright, clean flavor, provides the perfect foundation for such a shift in taste: while it could be braised in cream and be served on a snowy afternoon, it can also be coaxed into submission with a brief marinade of lemon and olive oil. Burrata, the sexy cousin of buffalo mozzarella that is now easily found in many markets, has a sweet softness that is perfect to spread on toast with a brisk bite of fennel. <br />Copyright ©2013 Caroline Wright. Reprinted by permission.

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