This burrata salad with asparagus and fennel is a refreshing springtime starter. Easy to make, it fuses milky burrata with thinly sliced asparagus and fennel, then finishes with a touch of citrus and roasted pine nuts.
The orange's bright citrus flavor fuses with the creamy burrata, and the end result is simply a delight. Try this burrata salad as part of Sunday lunch or enjoy it on its own as a light weeknight dinner.
Burrata Salad With Asparagus and Fennel Recipe
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Recipe: Davide Brovelli
Skill Level: Easy
Time: 45 minutes
Ingredients for 4
14 oz. asparagus
11 oz. burrata
2 oz. pine nuts
2 fennel
2 oranges
lemon
extra-virgin olive oil
salt
pepper
Clean the fennel, and set aside some of the fronds. Slice the fennel very thin, if possible
with the mandolin. Place them in a bowl with water, ice, and lemon.
Peel the oranges, working over a bowl to recover all the juice. Finally, squeeze the central part of the oranges into the bowl as well. Vigorously mix the orange juice with ¼ cup olive oil, salt, and pepper, obtaining an emulsion.
Toast the pine nuts in a pan for 3-4 minutes with a drizzle of oil. Clean the asparagus and cut them into ribbons with a mandolin or a potato peeler.
Compose the salad by alternating the well-drained fennel with the asparagus, burrata pieces, pine nuts, and orange wedges. Serve with the emulsion and garnish with the fennel fronds.
Citrus peeling tips:
Cut and remove the caps, place the fruit on a plate and remove the peel by cutting it from top to bottom all around, while also removing the white skin. Take the citrus fruit in your hand and, working on a bowl, insert the blade of a small knife between the pulp and the cuticles, gradually releasing the slices. Then squeeze the remaining "core" by letting it pour the juice in a bowl \