This burrata, blood orange, and fennel salad is vibrant, full of flavor, and delicious.
I’ve been on a citrus kick lately. Grapefruits and oranges take center stage in many salads while Meyer lemons are the heroes in lemon bars, bostocks, this yogurt cake, and that poppy seed cake. With spring fast approaching, I’m trying to enjoy as much of winter’s bounties, especially blood oranges, before the season is over. I’m excited to share the recipe for a delicious burrata, blood orange, and fennel salad for meatless Monday.
This burrata, blood orange, and fennel salad is inspired by a recipe from Yotam Ottolenghi’s NOPI cookbook. The original recipe calls for burrata, blood orange, coriander seeds, and lavender oil but lavender flavored food is not my cup of tea. A quality olive oil is the perfect substitute for the lavender oil.
While burrata is commonly paired with tomatoes, peaches, and figs in the summer, blood orange is the perfect winter substitute. Burrata is hands down one of my favorite cheeses and I gravitate toward burrata when I want a little fancier salad. Burrata is a fresh cheese with an outer shell made of pure mozzarella and the softer inside a mixture of mozzarella and cream. Most supermarkets carry burrata but mozzarella tastes just as delicious if you can’t find burrata.
Three different types of blood oranges, Moro, Tarocco, and Sanguinello were used to bring contrast in color and taste. Blood oranges have a lovely sweet tart flavor that cuts through the creaminess of burrata wile the fennel slices lend their crispiness and crunch. You don’t need a dressing since the orange juice and olive oil mixed together form a dressing on their own. Sprinkle some salt and freshly ground pepper and you can dive right in. I love how vibrant, fresh, and delicious this salad is. This burrata, blood orange, and fennel salad can be a meal on its own for the vegetarian in your family or you can serve it as a starter salad to lighten up the heavier dishes for the omnivore.
If you want more salad inspiration, check out these recipes: seared scallops grapefruit and shaved fennel salad, watermelon radish carpaccio with arugula salad, and za’atar roasted radishes and lentil salad.
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Burrata blood orange and fennel salad
- 4 blood oranges, use a mixture of Moro, Tarocco, and Sanguinello
- 1 large fennel bulb, fronds reserved
- 2 4 oz burrata cheeses
- 2 tbsps hazelnuts, toasted and roughly chopped
- 2 tbsps extra virgin olive oil, use the the fruity type
- salt and freshly ground pepper
- Preheat the oven to 350 degrees F.
- On a baking sheet, toast the hazelnuts for 5 minutes until they’re golden and fragrant. Place the toasted hazelnuts on a kitchen towel and rub them against each other to remove the skins. Roughly chop them.
- To make the salad, wash the fennel and discard the tough outer bulb. Reserve some feathery leaves or fennel fronds for garnish.
- Cut the bulb in half and use a mandoline to thinly shave the fennel and place in a bowl with cold water.
- Cut a slice off the top and bottom of each orange so they have a flat bottom to sit on. Use a sharp knife to cut the peel and remove as much of the pith from the oranges as you can. Slice the oranges into ¼ inch rounds and use the tip of your knife to pick out any seeds.
- When ready to serve, drain the burrata cheeses and place them on the plate. Add the fennel and orange slices. Top with toasted hazelnuts. Drizzle with extra virgin olive oil and sprinkle with salt and pepper to taste. Garnish with fennel fronds. Serve immediately.