Good Idea to Preparing Tasty Burrata and lemon fennel salad
Wishing to dine Burrata and lemon fennel salad a best restaurant's, but for some causes are not able to go to restaurants. This site is going to guide you with clear instructions on preparing a Burrata and lemon fennel salad like a famous chef made.
We hope you got benefit from reading it, now let's go back to burrata and lemon fennel salad recipe. To make burrata and lemon fennel salad you only need 7 ingredients and 3 steps. Here is how you cook that.
To make an unforgettable Burrata and lemon fennel salad, here are the ingridients needed:
- Use 1 of ball of fresh burrata.
- You need 1 of big fennel bulb - i had baby fennel so used 3; probably could have used another one.
- You need 1 of big unwaxed lemon.
- Take 1 tbsp of extra virgin olive oil + more for drizzling.
- Use handful of fresh mint leaves.
- Get of some of the fennel fronds - optional.
- You need of Seasalt and fresh ground pepper.
After preparing the components, next you are good to make your 5-star Burrata and lemon fennel salad by following the instructions below:
- 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 😋.
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. 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. Arrange zucchini and fennel salad on a platter, then scatter anchovies and fennel fronds over, top with burrata, drizzle with olive oil and serve with crusty sourdough bread. You need more burrata in your life.
Recipe : Burrata and lemon fennel salad
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