Citrus, fennel & burrata salad
Recipe by Charlie Wiskin, award-winning food and beverage photographer.
Charlie loves cooking and photographing beautiful, fresh ingredients and she brings this vibrant dish to the Two&One recipe collection with her selection of flavours and her amazing photography and styling.
“Citrus fruits are one of the simplest and most effective ways to brighten even the dullest of days. Two&One Verde Harvest Olive Oil, is the perfect vehicle to carry the citrus and chilli dressing and bring balance to the creamy burrata and crisp fennel”.
You can follow Charlie’s journey at her Instagram @charlielovestobake
Ingredients
A selection of citrus fruits, such as:
Mandarins, grapefruit and Bergamot
1 lime
1 red chilli, finely diced
½ fennel bulb
3 tbsp Two&One Verde Harvest olive oil
1 burrata per person
Freshly ground black pepper
Takes 10 mins – serves 2
Method
Prepare the citrus
Using a sharp knife, top and tail each fruit, then carefully remove the skin and pith. Slice the citrus into neat rounds, using the pith as a guide.
Leave as rounds, segment them, or slice through to create flower-like shapes. Arrange on a plate and gently squeeze out any excess juice, reserving it for the dressing.
Prepare the fennel
Thinly slice the fennel and place into a bowl of ice-cold water to crisp. Set aside.
Make the dressing
In a small bowl, whisk together the reserved citrus juice, lime juice, Verde Harvest extra virgin olive oil and diced chilli until lightly emulsified.
To serve
Place a whole burrata in the centre of each plate and season with freshly ground black pepper. Arrange the citrus around the burrata.
Drain the fennel well and pile it lightly on top of the cheese. Finish with a generous drizzle of the chilli, citrus and olive oil dressing.
Simple, fresh and made to showcase great ingredients.
