Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, burrata and lemon fennel salad. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look 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 popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Burrata and lemon fennel salad is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have burrata and lemon fennel salad using 7 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Burrata and lemon fennel salad:
- Make ready 1 ball of fresh burrata
- Make ready 1 big fennel bulb - i had baby fennel so used 3; probably could have used another one
- Get 1 big unwaxed lemon
- Prepare 1 tbsp extra virgin olive oil + more for drizzling
- Take handful fresh mint leaves
- Take some of the fennel fronds - optional
- Prepare 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. Add burrata to our pea and broad bean salad to introduce a delicate, soft and buttery element to the plate. A lemon dressing really cuts through the richness.
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 😋
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. 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. Fennel & Lemon Green Bean Salad.
So that is going to wrap it up for this special food burrata and lemon fennel salad recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
