A bright, bold salad of supremed citrus, shaved fennel, and burrata glazed with a spicy honey dressing.
Ingredients
Produce
Dairy
Dressing A
Method
Make Dressing A
Whisk together grapefruit juice, lime juice, olive oil, chili oil, honey, and salt until combined. Taste and adjust seasoning.
Make Dressing B
Reserve 1/3 of dressing A. Stir in an extra 1 tbsp honey until smooth. Set aside; this will glaze the burrata at the end.
Segment the Citrus
Supreme the grapefruit and blood orange: slice off the peel and pith, then cut between the membranes to release clean segments. Reserve any juice.
Shave the Fennel
Using a mandoline or sharp knife, slice fennel paper-thin. Soak in ice water for 5 minutes to crisp up. Drain well before using.
The move
Soaking the fennel in ice water removes bitterness and keeps it crunchy.
Toss the Salad
Gently combine citrus segments, shaved fennel, and basil leaves with dressing A. Taste and adjust salt and acidity.
The move
After tossing, always taste. If it needs more sweetness add honey, more acidity add a squeeze of lime.
Plate
Arrange the salad on a plate. Place the burrata in the center. Just before serving, drizzle dressing B over the burrata. Garnish with hyssop if using.
The move
Add the burrata at the last moment, if it sits in the dressing, the whey will weep and dilute the sauce.