The freshest orange & fennel salad featuring a mix of navel and blood oranges, fennel, Burrata, and a zesty dressing. This is perfect for a refreshing lunch, a light starter, or an elegant side for dinner. The sweetness of oranges pairs beautifully with the crisp fennel, fragrant mint, and creamy burrata, creating a perfect balance of flavours and textures.
You can swap burrata for fresh mozzarella, use grapefruit instead of oranges for a tangy twist, or add toasted almonds for extra crunch. Serve it alongside grilled fish, roasted chicken, or a crusty baguette for a simple yet impressive meal. Whether for a casual lunch or a dinner party, this salad is sure to delight!
Ingredients 10
1 fennel bulb, thinly sliced
2 oranges, navel or blood, peeled and thinly sliced
1 ball burrata, torn
fresh mint leaves, to taste
2 tbsp capers
2 tbsp red wine vinegar
olive oil, for drizzling
salt flakes, to taste
For The Dressing
2 tbsp red wine vinegar
2 tbsp olive oil
1 shallot, thinly sliced
orange juice, from the orange skins
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Method 4
Thinly slice the and add to a bowl along with the and a drizzle of olive oil. Set aside.
Slice the skin of the and set the peel aside (we will use them for the dressing). Thinly slice the orange.
To make the dressing, thinly slice the and add to a bowl alongside the and . Squeeze the leftover juice from the orange skins into the bowl. Mix well.
Assemble the salad by layering the , , torn , shallot dressing, mint and . Top with flakey sea salt & enjoy.
