Fennel, citrus and burrata salad

By Mary Berg
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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:

  1. 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.
  2. 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.
  3. 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.
  4. 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:

  1. 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. 
  2. Use immediately or store in the fridge for up to one year in a tightly sealed container.

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Kitchen Party

This recipe appears in Kitchen Party (© 2019)

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