Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, burrata and lemon fennel salad. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Burrata and lemon fennel salad is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Burrata and lemon fennel salad is something that 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. Fennel is one of my go to veggies when I need to detox my body.
To begin with this recipe, we have to first prepare a few components. 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:
- Take 1 ball of fresh burrata
- Prepare 1 big fennel bulb - i had baby fennel so used 3; probably could have used another one
- Take 1 big unwaxed lemon
- Get 1 tbsp extra virgin olive oil + more for drizzling
- Take handful fresh mint leaves
- Prepare some of the fennel fronds - optional
- Make ready Seasalt and fresh ground pepper
Set it out with lots of crostini for guests to pile with cheese and Assemble the tomatoes, peach slices, and burrata on a platter. Sprinkle with salt, then drizzle with lemon-thyme oil. Top with the basil and mint. The salad takes seconds to make, even counting the time to shake together the easy vinaigrette of lemon juice and olive oil.
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 😋
Top with the basil and mint. The salad takes seconds to make, even counting the time to shake together the easy vinaigrette of lemon juice and olive oil. When you need a simple salad to make the meal complete, this tumble of arugula and shaved fennel is all you need. I find the combo of peppery arugula and sweet, crunchy. Scatter the Fennel, Dill tops, Cress, Peas, Pea Shoots and Sugar Snap Peas over the top of the Burrata.
So that is going to wrap this up for this exceptional food burrata and lemon fennel salad recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
