Fennel-citrus salad with burrata

Fennel-citrus salad with burrata

Based on 27 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
1 bulb
fennel
1
burrata
50 g
hazelnuts
4 tbsp
olive oil (divided)
2 tbsp
white balsamic vinegar
1 tsp
sugar
1
orange
salt
pepper
MetricImperial

Utensils

kitchen towel, baking sheet, oven, cutting board, knife, large bowl, grater

How-To Videos

two-ways-to-skin-nuts

Two ways to skin nuts

how-to-prepare-fennel

How to prepare fennel

how-to-segment-an-orange

How to segment an orange

Nutrition per serving

Cal768
Protein24 g
Fat67 g
Carb17 g
  • Step 1/4

    Preheat oven to 200°C/390°F. Transfer hazelnuts onto a baking sheet and roast in the oven for approx. 5 min. or until fragrant and brown. Remove from oven and let cool until easy to handle. Rub hazelnuts between a kitchen towel to remove their skins. Roughly chop the peeled hazelnuts and set aside.
    • 50 g hazelnuts
    • kitchen towel
    • baking sheet
    • oven
    • cutting board
    • knife

    Preheat oven to 200°C/390°F. Transfer hazelnuts onto a baking sheet and roast in the oven for approx. 5 min. or until fragrant and brown. Remove from oven and let cool until easy to handle. Rub hazelnuts between a kitchen towel to remove their skins. Roughly chop the peeled hazelnuts and set aside.

  • Step 2/4

    Cut off stalks of fennel and set the green fronds to the side to use for garnish later. Cut off the root end, slice out the hard core, and then grate the fennel. Add grated fennel, half of the olive oil, white balsamic vinegar, sugar and salt to taste. Toss to combine.
    • 1 bulb fennel
    • 2 tbsp olive oil
    • 2 tbsp white balsamic vinegar
    • 1 tsp sugar
    • 1 tsp salt
    • large bowl
    • grater

    Cut off stalks of fennel and set the green fronds to the side to use for garnish later. Cut off the root end, slice out the hard core, and then grate the fennel. Add grated fennel, half of the olive oil, white balsamic vinegar, sugar and salt to taste. Toss to combine.

  • Step 3/4

    Peel and finely slice orange and remove any seeds. Add orange slices to fennel and stir to combine.
    • 1 orange
    • cutting board
    • knife

    Peel and finely slice orange and remove any seeds. Add orange slices to fennel and stir to combine.

  • Step 4/4

    Serve fennel-citrus salad on a plate. Drain burrata, tear into chunks, and spread over salad. Top with chopped roasted hazelnuts and green fennel fronds. Drizzle with remaining olive oil and season with pepper to taste. Enjoy!
    • 1 burrata
    • 2 tbsp olive oil
    • pepper

    Serve fennel-citrus salad on a plate. Drain burrata, tear into chunks, and spread over salad. Top with chopped roasted hazelnuts and green fennel fronds. Drizzle with remaining olive oil and season with pepper to taste. Enjoy!

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