Fennel Orange Salad with Burrata

A visually stunning salad with a delightful blend of thinly sliced fennel, juicy oranges, creamy burrata, and pickled onions. Perfect for a refreshing and exciting appetizer or side dish.

By @myglobalpantry

Original recipe source

Cook time: 10 minutes

Servings: 4

Ingredients

• 1 small red onion sliced thinly
• 1 teaspoon salt
• 1 teaspoon sugar
• 75 grams white wine vinegar
• 75 grams water
• 1 small fennel bulb thinly sliced
• 1 teaspoon salt
• 0.5 tablespoon olive oil
• 2 whole oranges sliced into rounds
• 1 ball burrata
• 0.5 cup pickled red onion prepared earlier
• 20 whole pistachios roasted, salted
• 1 teaspoon flaky salt @maldonsalt recommended
• 1.5 tablespoons olive oil

Instructions

1. Thinly slice the red onion and add to a bowl with salt, sugar, white wine vinegar, and water. Mix well and let sit in the fridge overnight or at least 30 minutes for quick use.
2. Remove the green stalks from the fennel and slice the white section as thinly as possible. Combine in a bowl with salt and a drizzle of olive oil.
3. Remove the peel from the oranges and slice into rounds. Arrange them flat on a serving plate.
4. Place the thin slices of fennel over the orange slices on the plate.
5. Cut the burrata into sections and place them evenly over the salad.
6. Top with a layer of pickled onions, then sprinkle over chopped pistachios and flaky salt.
7. Finish the salad with another drizzle of olive oil before serving.