BEIJOS EATS | MAY 24, 2024
Citrus + Burrata for Life.
Can you believe summer is almost here? I’m so excited to spend cozy evenings outdoors, but let’s be real – those mosquitoes are no fun. One of my all-time favorite summer dishes has to be a tangy citrus salad. And what’s better with citrus than creamy burrata? Whenever I have friends over, I always whip up this salad because it’s just so darn delicious. It’s a delightful mix of refreshing citrus, creamy burrata, and a touch of fennel for that extra kick. The dressing is a dreamy blend of honey, vinegar, oil, and citrus. It might be simple, but trust me, it’s absolutely divine. Do me a favor and save this recipe, okay? I really hope you enjoy it as much as I do. Happy Friday!
*photography by Dayna Studios
Mandarin, Fennel, and Burrata Salad
Ingredients
- 1 Fennel bulb with fronds attached
- 4 Mandarins
- 6 ounces Fresh burrata
- 5 Chive blossoms and edible flowers for garnish
- Zest of 1 mandarin
- ΒΌ cup Mandarin juice
- 3 tablespoons Olive oil
- 2 tablespoons Honey
- 1 tablespoon Sherry vinegar
- Sea salt and freshly ground pepper
Instructions
- Lets start with making the vinaigrette! Whisk together mandarin juice, zest, olive oil, honey, and sherry vinegar.
- Season with salt and freshly ground pepper to taste. Store in the fridge to be nice and chilled.
- Now, let's cut the fennel fronds. Save these guys for garnish! Then, slice the fennel, like super super thin. You can either use a knife or a mandolin. Be careful with both, super sharp. I like to coat my fennel in a little bit of olive oil, salt and pepper before assembling. I quick little mariande to bring out its flavors.
- Now its time to assemble, scatter your fennel and mandarin on a serving plate. Place your burrata in the middle, and then dress salad with vinaigrette. Garnish with edible chive blossoms and fennel fronds. Of couse, I always add some eidble flowers. And while I was at the store, they had gooseberries, so I added those for a nice little sour tart taste. Serve right away and enjoy.
