Everyone who has tried this salad agreed it has to be called ‘Rich Girl Salad’ because the flavor and presentation seems as though it were prepared by a private chef. It is so light, fresh, and taking the spot of my usual appetizer of burrata caprese salad. Also, if you aren’t fond of fennel, this will definitely sway you.
Perfect for spring, summer, fall, winter. When I tell you, I am in love with this appetizer.
Rich Girl Salad
Yield:
4
Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Ingredients
- 1 large fennel bulb
- Juice of 1 lemon
- 1-2 blood oranges
- 1 cara cara orange
- 1-2 balls of burrata (depending on size)
- Fresh dill
- Fresh mint
- Olive oil
- Flaky salt and pepper
Instructions
- Trim the fennel by slicing off dry, root end of bulb and all fronds/stems. Use a mandoline slicer to slice fennel on thinnest setting. Place sliced fennel in a bowl. Toss in lemon juice, ~2 tbsps olive oil, pinch of salt and pepper. Ideally, you want the fennel to rest for 10-30 minutes to allow the dressing to permeate the fennel.
- Slice peels off of oranges. Cut oranges into 1/4 inch slices. Lay fennel out on a large plate. Arrange oranges on bed of fennel. Break up burrata and dollop around salad. Top with fresh dill and ripped mint. Drizzle remaining dressing from fennel or olive oil and enjoy!
