Hello everybody, it is Carrillo, welcome to my recipe page. Today, we’re going to prepare a special dish, burrata and lemon fennel salad. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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.
Burrata and lemon fennel salad is one of the most well liked of recent viral foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Burrata and lemon fennel salad is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have burrata and lemon fennel salad using 7 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Burrata and lemon fennel salad:
- Get 1 ball of fresh burrata
- Prepare 1 big fennel bulb - i had baby fennel so used 3; probably could have used another one
- Take 1 big unwaxed lemon
- Make ready 1 tbsp extra virgin olive oil + more for drizzling
- Prepare handful fresh mint leaves
- Prepare some of the fennel fronds - optional
- Take Seasalt and fresh ground pepper
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. 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.
Steps to make Burrata and lemon fennel salad:
- 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 😋
Note: Burrata is available at Trader Joe's, Whole Foods, and Italian markets. Like mozzarella, the best burrata is impeccably fresh. Cut off stalks of fennel and set the green fronds to the side to use for garnish later. Cut off the root end, slice out the hard core, and then grate the fennel. The Italians often enjoy fennel the way North Americans eat celery: raw in salads.
So that’s going to wrap this up for this special food burrata and lemon fennel salad recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading, I hope this page becomes “the place to be” when it comes to burrata and lemon fennel salad cooking. Go on get cooking!
