Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, burrata and lemon fennel salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. 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 well liked of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Burrata and lemon fennel salad is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook burrata and lemon fennel salad using 7 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Burrata and lemon fennel salad:
- Get 1 ball of fresh burrata
- Make ready 1 big fennel bulb - i had baby fennel so used 3; probably could have used another one
- Make ready 1 big unwaxed lemon
- Take 1 tbsp extra virgin olive oil + more for drizzling
- Make ready handful fresh mint leaves
- Get some of the fennel fronds - optional
- Get Seasalt and fresh ground pepper
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. Note: Burrata is available at Trader Joe's, Whole Foods, and Italian markets. Like mozzarella, the best burrata is impeccably fresh. 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.
Instructions 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 😋
Burrata is the trendy cheese of the moment. And for good reason: it's delicious. Burrata with roasted asparagus and tomato salad. 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.
So that is going to wrap it up with this special food burrata and lemon fennel salad recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
