Burrata and lemon fennel salad
Burrata and lemon fennel salad

Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, burrata and lemon fennel salad. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Burrata and lemon fennel salad is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Burrata and lemon fennel salad is something which I’ve loved my entire life.

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.

To begin with this particular recipe, we must prepare a few ingredients. You can cook burrata and lemon fennel salad using 7 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Burrata and lemon fennel salad:
  1. Make ready 1 ball of fresh burrata
  2. Take 1 big fennel bulb - i had baby fennel so used 3; probably could have used another one
  3. Get 1 big unwaxed lemon
  4. Take 1 tbsp extra virgin olive oil + more for drizzling
  5. Make ready handful fresh mint leaves
  6. Get some of the fennel fronds - optional
  7. Make ready 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:
  1. Slice the fennel finely. Put in a dish.
  2. 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.
  3. 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 šŸ˜‹

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 this up for this special food burrata and lemon fennel salad recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!