Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, burrata and lemon fennel salad. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Burrata and lemon fennel salad is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Burrata and lemon fennel salad is something that I have loved my whole life. They are nice and they look wonderful.
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.
To begin with this particular recipe, we have to prepare a few ingredients. 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:
- Make ready 1 ball of fresh burrata
- Get 1 big fennel bulb - i had baby fennel so used 3; probably could have used another one
- Prepare 1 big unwaxed lemon
- Make ready 1 tbsp extra virgin olive oil + more for drizzling
- Get handful fresh mint leaves
- Take some of the fennel fronds - optional
- Get Seasalt and fresh ground pepper
Instead of whisking together a dressing, I make a simple infused oil for this recipe. It has a light, lemon-thyme flavor that lets the creamy burrata and Pile everything onto a platter with the burrata in the center, and drizzle generously with the lemon-thyme oil. 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.
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 😋
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. Toast, pizza, salad, you name it and you should probably put burrata cheese on it. Ugh, my stomach is rumbling just thinking about them. Learn how to make Halibut with Lemon-Fennel Salad.
So that is going to wrap this up with this special food burrata and lemon fennel salad recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
