Blood orange, burrata and fennel salad
- John Gregory-Smith
Save recipe
Serves 6
Easy
Prep: 20 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
This seriously swanky starter is made with some of my favourite winter produce: tart blood oranges and crisp fennel, doused in a lovely tangy dressing
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Grilled radicchio, blood orange, manchego and sour cherry molasses dressing
A star rating of 0 out of 5.0 ratings
Burrata and tomato salad
A star rating of 5 out of 5.1 rating
Try our blood orange, burrata and fennel salad, then discover our Greek salad, wedge salad, goat's cheese salad and Sicilian salad, as well as more fennel recipes.
The burrata (as always) steals the show and, to help you get that effortless ooze, just get it out of the fridge an hour before serving.
Blood orange, burrata and fennel salad recipe
Ingredients
Nutrition
-
4 blood oranges
segmented
-
2 tbsp red wine vinegar
-
2 tbsp olive oil
-
1 garlic clove
crushed
-
1 tsp fennel seeds
crushed
-
1 large or 2 medium fennel bulbs
shaved with a mandoline
-
handful of mint leaves
roughly chopped
-
2 x 150g burratas
room temperature
-
crusty bread
to serve
Nutrition: per serving
- kcal197
- fat14g
- saturates8g
- carbs11g
- sugars10g
- fibre3g
- protein5g
- salt0.3g
Ad
Method
-
step 1
Segment the oranges over a bowl so you can save some of the juice. Squeeze juice from the remaining cores of the oranges into the bowl too.
-
step 2
Whisk together the vinegar, oil, garlic, fennel seeds, 4 tbsp of the orange juice and plenty of salt and pepper.
-
step 3
Arrange the orange segments onto a serving plate. Top with the fennel and then the mint. Drizzle over most of the dressing and toss together. Tear the burrata across the top and spoon over the remaining dressing. Serve with crusty bread.
More ways with blood orange
Large cured salmon fillet decorated with blood orange slices, served next to blinis, soured cream, cucumber, fish roe, olives, parsley and red onion
Authors
John Gregory-Smith
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue