Burrata and blood orange salad
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Francesco Mazzei serves a vibrant blood orange salad recipe with burrata, a soft, rich Italian cheese made from mozzarella and cream, in this delicious antipasti recipe. This recipe is from Francesco Mazzei's book, Recipes from Southern Italy (Penguin Random House, November 2015).
First published in 2015
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Ingredients
Metric
Imperial
Burrata and blood orange salad
- 1 burrata
- 2 1/2 blood oranges, peeled, white pith removed, plus the juice of the extra 1/2
- 30g of radicchio
- 30g of watercress
- 30g of rocket
- 2 tsp lemon juice
- 1 lemon, zest only
- 4 tbsp of extra virgin olive oil
- 3 tsp honey
- 30g of capers
- 10 hazelnuts, toasted and chopped
- salt
- black pepper
SAVE RECIPE
Method
1
Leave the burrata at room temperature for 1 hour before starting to prepare the dish
- 1 burrata
2
Cut the blood oranges into thin slices crossways then squeeze the juice of the remaining half into a bowl and set aside
- 2 1/2 blood oranges, peeled, white pith removed, plus the juice of the extra 1/2
3
Place the radicchio, watercress and rocket leaves in a bowl of iced water and set aside. Drain and dry when ready to serve
- 30g of rocket
- 30g of radicchio
- 30g of watercress
4
Add the lemon juice and zest to the bowl of reserved orange juice, together with the olive oil, honey and some salt and pepper and whisk energetically until nice and creamy
- 1 lemon, zest only
- 2 tsp lemon juice
- 3 tsp honey
- 4 tbsp of extra virgin olive oil
- black pepper
- salt
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