1963. Fennel Burrata Salad

This fennel burrata salad was such a refreshing change and is honestly perfect for all seasons. Like most salads, it is simply an assembly job of layering the ingredients in your serving dish then finishing off with olive oil and lemon juice just before serving.

Ingredients:

2 handfuls rocket leaves

2 bulbs fennel

1 cup radish

1 cup pomegranate seeds

2 spring onions

2 burratas

salt, pepper

2 Tbsp vinegar

1 lemon, juice

1/3 cup olive oil

Method:

Quick pickle the fennel: using a mandolin, finely slice the fennel then toss in a bowl with the vinegar and some salt. Set aside for 15 minutes.

Directly in your serving dish, lay the rocket over the base. Top with the drained pickled fennel, and tear the burrata all over. Top this with the julienned radish and the pomegranate seeds and the finely sliced spring onion. Just before serving, add salt and pepper directly on top and the fresh lemon juice and olive oil.

صحة و عافية