Watch out, team. I’m in my burrata season.
As far as I can tell, burrata goes with just about everything. My husband had the gall to tell me this isn’t a salad because it doesn’t have any greens in it. Don’t worry—I educated him.
This is one of those dishes that surprises people every single time. Whenever I make it for a dinner party, someone inevitably says, “I never would have thought these flavors would work together.” And yet they absolutely do.
Trust me. Eat your fennel.
Ingredients
- 1 shallot, thinly sliced
- 2 tsp salt
- 1 tsp sugar
- 75 g white wine vinegar (or whatever pickle brine is hanging out in your fridge—I use that all the time)
- 1 fennel bulb, thinly sliced
- 2 oranges, peeled and separated into segments
- 1–2 balls of burrata
- Roasted, salted pistachios, roughly chopped
- Flaky salt
- Good olive oil
If you can, pickle the shallots the night before. If not, even 30 minutes makes a world of difference.
Arrange the fennel, oranges, and burrata on a platter. Scatter the pickled shallots and pistachios over the top, then finish with flaky salt and a generous drizzle of olive oil. Serve immediately.
