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In this light first-course salad, creamy, rich burrata is balanced but the crunch and tang of thinly sliced fennel and lemon. Arrange a loose tangle of the fennel on a serving platter and season with the lemon juice. Tear the burrata into large pieces, taking care with the creamy.
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Ingredients of Burrata and lemon fennel salad:
- Get 1 for ball of fresh burrata
- Give 1 of big fennel bulb - i had baby fennel so used 3; probably could have used another one
- Get 1 of big unwaxed lemon
- You need 1 tbsp for extra virgin olive oil + more for drizzling
- Provide handful for fresh mint leaves
- Take - some of the fennel fronds - optional
- Need for Seasalt and fresh ground pepper
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. Grapefruits and oranges take center stage in many salads while Meyer lemons are the heroes in lemon I'm excited to share the recipe for a delicious burrata, blood orange, and fennel salad for While burrata is commonly paired with tomatoes, peaches, and figs in the summer, blood orange is. Add burrata to our pea and broad bean salad to introduce a delicate, soft and buttery element to the plate.
Burrata and lemon fennel salad how to cook:
- Slice the fennel finely. Put in a dish.
- Cut 5-6 strips of the zest of the lemon. This was about 3/4 of the lemon i used. Grate the rest and save for later. (You could also use a grater for the whole lemon.) Add the strips + juice of 1/2 the lemon + 1 tbsp olive oil to the fennel. Leave to marinade for about 10 mins.
- Lay the fennel out on the serving plate. Tear the burrata into big chunks and put on top of the fennel. Sprinkle with the remaining lemon zest and the mint leaves (+ the fennel fronds if using). Drizzle some olive oil on top. Season and enjoy 😋
A lemon dressing really cuts through the richness. To make the salsa, whisk together the olive oil, lemon zest and juice, preserved lemon and a good pinch of salt and pepper until well emulsified. Fennel & Lemon Green Bean Salad. The Italians often enjoy fennel the way North Americans eat celery: raw in salads. This salad is aromatic and crisp with a fresh lemon dressing.
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