Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, burrata and lemon fennel salad. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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 is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Burrata and lemon fennel salad is something that I have loved my whole life. They’re nice and they look wonderful.

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

The ingredients needed to make Burrata and lemon fennel salad:

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

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. You need more burrata in your life. It means that when you cut into your ball of burrata, cream that has been hanging out with cheese curds is waiting for you. Burrata, Roasted Asparagus & Tomato Salad. See more ideas about Fennel, Fennel salad, Fennel recipes.

So that’s going to wrap it up with this exceptional food burrata and lemon fennel salad recipe. Thanks so much for reading. I’m confident you can 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, friends and colleague. Thank you for reading. Go on get cooking!