Fennel and Mandarin Salad with Burrata
This salad features thinly sliced fennel bulbs and juicy mandarin segments layered together to create a vibrant texture and flavor contrast. Burrata cheese is added at the end to introduce a creamy richness, resulting in a refreshing and visually appealing dish with crisp, tender, and luscious elements.
Equipment
- Sharp chef's knife
- Cutting board
- Large mixing bowl
- Serving platter or plates
Ingredients
- 2 fennel bulbs preferably firm and fresh
- 3 mandarins peeled and segmented
- 200 g burrata cheese preferably at room temperature
- 1 tablespoon olive oil extra virgin preferred
- to taste salt preferably flaky sea salt
- to taste black pepper freshly ground
Instructions
- Start by thinly slicing the fennel bulbs crosswise with a sharp knife, aiming for almost translucent, delicate slices. Place the fennel slices into a large mixing bowl to prepare for assembly.
- Gently peel the mandarins and divide them into segments, removing any membranes. Add the segments to the bowl with the fennel slices, distributing them evenly.
- Drizzle the olive oil over the fennel and mandarins, then sprinkle with a pinch of salt and some freshly ground black pepper to taste. Toss everything gently to coat the ingredients without breaking up the segments.
- Transfer the salad mixture onto a serving platter or individual plates, creating an even layer that showcases the colorful segments and crisp fennel slices.
- Carefully place torn pieces of burrata cheese on top of the salad, allowing their soft texture to contrast visually and texturally with the crisp fennel and juicy mandarins.
- Finish the presentation with a light drizzle of extra olive oil, an optional pinch of sea salt, and a few extra black pepper grounds for flavor. Serve immediately for the best texture and freshness.
Notes
For extra flavor, consider adding thinly sliced fennel fronds or a splash of lemon juice before serving.