Sicilian orange, fennel and burrata salad

“Our next round of food arrives as the wine is drained. Squat burratas in olive oil; rosemary-topped focaccia that is almost sweet; heritage tomatoes scattered with capers.”

Rebecca Watson, The Financial Times, her fantasy dinner party

About four years ago I published a recipe on Saucy Dressings for a salad of fennel, orange and mozzarella. The combination of fennel and orange has been enjoyed in Sicily for centuries, and there is nothing very new about adding cheese.

Since burrata is essentially cheese curds and cream wrapped in a mozzarella cape, it’s easy to see where the idea for this came from.

And it must be a good idea because in the meantime Ottolenghi has been serving it with great success at his restaurant, NOPI. He uses blood oranges, and these would look and taste spectacular if you can get hold of any. He also adds toasted coriander seeds, which sparks it up too.

For another variation, consider swapping the burrata, or the mozzarella, as chef Chris Honor does, for feta. He also adds dill (and dill seeds), mustard cress, roasted almonds and a little ground star anise.

Inline Feedbacks
View all comments

Related Posts

Sardinian Seafood Pasta Gilded with Sardinian Saffron

In my view Sardinia is the most beautiful island in the Mediterranean, and it also offers some wonderful food – full of sun and summer.
Read More

Perfect Instant Italian Pairing – Ricotta and Pesto – Endlessly Useful

I initially ‘invented’ this combination because it was pretty much all that was left in the fridge as I was packing up. I served it…
Read More

Birthday Boar – a Rugged Ragú

“So, who’s in the kitchen? To be honest, I’d like a 70-year-old Italian nonna. Under 5ft tall, if possible, with big glasses…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts