Burrata and lemon fennel salad
Steps Making Recipes Burrata and lemon fennel salad using 7 ingredients and 3 steps
Burrata and lemon fennel salad - In this light first-course salad, creamy, rich burrata is balanced but the crunch and tang of thinly sliced fennel and lemon. Tear the burrata into large pieces, taking care with the creamy filling, and scatter them over the fennel. Sprinkle the mint leaves over the plate, leaving smaller ones whole and tearing. 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. In this light first-course salad, creamy, rich burrata is balanced but the crunch and tang of thinly sliced fennel and lemon. - If in case you have a passion for cooking and you spend a lot of time in your kitchen, then most probably you might have a considerable quantity of recipes readily available. Some cooks have an orderly group system and a few don't. If you find yourself usually shuffling by way of mounds of recipes and never finding what you are in search of, then that you must do some organizing.
Have you ever been to a restaurant and they add a drizzle of sour cream over your enchiladas or taco?
Instead of whisking together a dressing, I make a simple infused oil for this recipe.
You can have Burrata and lemon fennel salad using 7 ingredients and 3 steps. Here is how you cook it.
Ingredients make Burrata and lemon fennel salad
- It's 1 ball of fresh burrata.
- It's 1 big fennel bulb - i had baby fennel so used 3; probably could have used another one.
- It's 1 big unwaxed lemon.
- Prepare 1 tbsp extra virgin olive oil + more for drizzling.
- You need handful fresh mint leaves.
- Prepare some of the fennel fronds - optional.
- Prepare Seasalt and fresh ground pepper.
Burrata and lemon fennel salad step by step
- 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 😋.
Burrata and lemon fennel salad - Arrange zucchini and fennel salad on a platter, then scatter anchovies and fennel fronds over, top with burrata, drizzle with olive oil and serve with crusty sourdough bread. Simple yet posh, this tomato and burrata salad is finished with Kalamata olives, lemon zest, and basil, plus dashes of olive oil and red wine vinegar. A dynamite duo of ripe, juicy tomatoes and creamy burrata cheese joins briny kalamata olives, aromatic lemon zest, and ribbons of fresh basil, all. 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. Whisk vinegar, water, lemon juice and oil in a small bowl until well blended. Pour the dressing over the salad and add the reserved fennel leaves. Thank you and good luck