Burrata and lemon fennel salad. 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.
In this light first-course salad, creamy, rich burrata is balanced but the crunch and tang of thinly sliced fennel and lemon. This Halloumi Lentil Salad is perfect for summer! Topped with fried halloumi, roasted tomatoes and zucchini, it's incredibly fresh and easy to prepare. You can have Burrata and lemon fennel salad using 7 ingredients and 3 steps. Here is how you cook it.
Ingredients of Burrata and lemon fennel salad
- You need 1 of ball of fresh burrata.
- It's 1 of big fennel bulb - i had baby fennel so used 3; probably could have used another one.
- It's 1 of big unwaxed lemon.
- You need 1 tbsp of extra virgin olive oil + more for drizzling.
- It's handful of fresh mint leaves.
- Prepare of some of the fennel fronds - optional.
- You need of 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. This massaged fennel and kale salad with lemon vinaigrette is the absolute perfect salad. All you have to do is massage your kale, chop your ingredients, and toss it with your vinegarette!
Burrata and lemon fennel salad instructions
- 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 😋.
It is a great salad for meal-prep throughout the week. Stir in the garlic, fennel seeds, lemon zest and chile flakes and continue to cook, stirring gently so as not to break up the fish cubes, until the fish is just cooked through Gently stir in the lemon juice. Taste and add more salt and chile flakes if desired. Garnish with fennel fronds and lemon wedges. The Italians often enjoy fennel the way North Americans eat celery: raw in salads.
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