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Burrata and Blood Orange Salad |
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| Serves 4 as a starter |
Prep 20 mins |
No cook |
Easy |
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My rating |
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Ingredients |
3 blood oranges
1/4 radicchio, chopped
two large handfuls of watercress or baby leaves
1 lemon, zested plus 2 tsp juice
4 tbsp olive oil
Ready toasted and chopped hazelnuts ( available in shops)
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Leave the burrata at room temperature for 1 hour before preparing the
salad
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Cut the peel and pith from the
blood oranges and cut 2 of the oranges and 1/2 of the
other one into thin slices
crosswise, then squeeze the juice of the remaining 1/2
into a bowl.
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Put the radicchio in a bowl of
iced water, then drain and pat dry with kitchen paper.
Drain the baby leaves more carefully.
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Add the lemon zest and juice
into the bowl of the reserved orange juice, together with
the olive oil, honey, salt pepper, and whisk.
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To serve, open the burrata
onto one side of a serving plate, arrange the drained
leaves on the other side, then top the leaves with the orange slices. Drizzle with the dressing and finish by
scattering the chopped hazelnuts on top.
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DAILY
DINNERS 
