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Recipe: Yummy Burrata and lemon fennel salad

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.

Burrata and lemon fennel salad It helps lower cholesterol, it supports bone and skin health, it helps promote weight loss, helps prevent cancer, and also is great. 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. You can have Burrata and lemon fennel salad using 7 ingredients and 3 steps. Here is how you cook that.

Ingredients of Burrata and lemon fennel salad

  1. Prepare 1 of ball of fresh burrata.
  2. You need 1 of big fennel bulb - i had baby fennel so used 3; probably could have used another one.
  3. You need 1 of big unwaxed lemon.
  4. You need 1 tbsp of extra virgin olive oil + more for drizzling.
  5. Prepare handful of fresh mint leaves.
  6. It's of some of the fennel fronds - optional.
  7. Prepare of 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.

Burrata and lemon fennel salad step by step

  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 😋.

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. Fennel & Lemon Green Bean Salad. The Italians often enjoy fennel the way North Americans eat celery: raw in salads. This salad is aromatic and crisp with a fresh lemon dressing. Return the roasted fennel and lemons to the same large bowl, scraping in any pan juices, too, then add the spinach and tarragon and toss to incorporate.