Fennel, citrus and burrata salad
There are few things that go together as well as fennel and citrus. The licorice-y bite of that fantastically fronded bulb meets its perfect match in the sweetness of an orange. This recipe plays off the fennel/orange affair and brings in some supporting characters in the form of grapefruit, mint, zucchini, and a syrupy balsamic reduction. The brightness of these flavors makes it a perfect start to any meal.
SERVES
8
Ingredients
Salad:
- 2 fennel bulbs, including fronds
- 2 yellow zucchinis
- 1 green zucchini
- 3 oranges, supremed + 2 tablespoons of reserved juice
- 2 grapefruits, supremed + 2 tablespoons of reserved juice
- 1/2 cup fresh mint, roughly chopped or torn
- 1/2 cup flat-leaf parsley, roughly chopped or torn
- 1/4 cup olive oil
- 1 clove garlic, finely minced
- Kosher salt
- Freshly cracked black pepper
- 1 ball burrata
- Balsamic reduction (see below)
Balsamic reduction:
- 1/2 cup balsamic vinegar
- 1/4 teaspoon kosher salt
- Freshly cracked black pepper
Directions
Salad:
- Trim the bottom and top of the fennel, reserving the fronds for later use, quarter the bulbs, and remove most of the tough core. Using a mandoline or a vegetable peeler, very thinly slice the fennel and zucchinis and toss them in a large bowl along with the orange and grapefruit supremes. Add in the mint and parsley and set aside.
- In a small bowl, whisk together the reserved orange and grapefruit juices, the oil, and garlic. Season with salt and pepper, pour the dressing over top, and gently toss everything together.
- To plate, place your salad on a platter and top with the burrata ball. Carefully tear it open to allow its creamy insides to ooze out a little.
- Drizzle the salad with balsamic reduction and an extra glug of olive oil and finish with a bit more salt and pepper.
Note: All of the citrus, vegetables, and herbs can be prepped up to one day in advance. Fresh mozzarella or feta will work wonderfully if you can’t find burrata.
Balsamic reduction:
- In a small pot, simmer the balsamic over medium heat until reduced by half, about eight to twelve minutes. Season with the salt and pepper and allow to cool.
- Use immediately or store in the fridge for up to one year in a tightly sealed container.
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This recipe appears in Kitchen Party (© 2019 )
