When winter’s chill sets in, this vibrant citrus salad is the perfect pick-me-up, but it’s just as great year-round, bringing together the crispness of fennel, the sweetness of clementines, and the luxurious creaminess of burrata cheese. Add a touch of spice, and you’ve got a dish that’s both indulgent and refreshing. Here’s how to whip up this delightful dish with a few simple tricks and tips to make it your own!

Why fennel and citrus make the perfect pair

Fennel is one of those vegetables that often flies under the radar, but it packs a punch. With its refreshing aniseed flavor and crunchy texture, fennel pairs beautifully with bright, juicy citrus fruits like clementines. The sweetness from the citrus and the slight licorice notes of fennel balance each other out, creating a dynamic flavor experience. Did you know that fennel has been a staple in Mediterranean diets for centuries, often appearing in ancient Roman and Greek meals?

A splash of luxury with burrata

Burrata is the creamy, indulgent cousin of mozzarella. Its soft, milky interior makes it the perfect topping for any salad that needs a little extra oomph. You can find burrata in most grocery stores, and it’s worth the splurge for dishes like this one. To get the best texture, allow it to rest at room temperature before adding it to your salad. Pro tip: Instead of using just one whole ball of burrata, tear it into smaller pieces to spread the creaminess throughout the salad.

The art of the dressing

The dressing can make or break a salad. For this dish, the base is a tangy mix of extra-virgin olive oil, a dash of vinegar, and a spoonful of brown sugar for sweetness. The twist comes from a hit of dried chili flakes—just enough to add warmth without overwhelming the fresh flavors. When you’re mixing your dressing, don’t forget to taste as you go. You might like more vinegar, or a pinch more sugar, depending on your preferences.

Toasted nuts for texture

To add that perfect crunch, toasted almonds are a must. Lightly toast them in a dry pan until they’re golden and fragrant, then let them cool down before sprinkling them over the salad. Toasting the almonds enhances their flavor and adds an extra layer of richness to the dish. If you’re feeling adventurous, try swapping the almonds for hazelnuts or pistachios for a twist.

Putting it all together

Here’s where the magic happens: toss the fennel and clementines with half of the dressing, the toasted coriander seeds, and almonds. This helps infuse the flavors. When it’s time to plate, place the salad on a large dish and crown it with generous chunks of burrata. Drizzle the remaining dressing, sprinkle over the remaining almonds, and finish with a pinch of salt and chopped fennel fronds for that final touch.

Fun fact: Citrus in winter!

Citrus fruits are in their prime during winter, and in Sicily, where this dish draws inspiration, clementines are particularly beloved. They are often used in winter salads to balance out the heavier, richer dishes typical of the season. A little citrus zest in your salad can brighten up even the coldest days.

So, next time you want to impress at dinner, this vibrant salad is your go-to. It’s quick to prepare, packed with flavor, and guaranteed to be a hit!

The Recipe:

1 large bulb of fennel, thinly sliced
4 clementines (or sweet easy peelers), peeled and sliced
30g flaked almonds
½ tbsp coriander seeds
5 tbsp extra-virgin olive oil
1 tbsp cider or sherry vinegar
1 tbsp soft brown sugar
1 heaped tsp dried chili flakes
½ small bunch parsley, chopped
1 ball burrata cheese

Directions:

Prep the fennel: Slice the fennel as thinly as possible, using a sharp knife or mandoline. Set aside the fennel fronds for later.
Peel and slice clementines: Cut the clementines into slices across the segments, then add them to a large bowl with the fennel.
Toast the almonds: Toast the almonds in a dry frying pan over medium heat for 5 minutes, or until golden brown. Remove and let cool.
Crush the coriander seeds: Toast the coriander seeds in the same pan for a couple of minutes, then crush them gently using a mortar and pestle.
Make the dressing: Whisk together the olive oil, vinegar, brown sugar, chili flakes, and a pinch of salt in a bowl.
Assemble the salad: Toss the fennel and clementines with half the dressing, coriander seeds, and almonds. Stir in the chopped parsley.

Plate and finish: Arrange the salad on a large platter. Top with torn pieces of burrata, drizzle with the remaining dressing, sprinkle with the remaining almonds, and finish with the reserved fennel fronds. Enjoy!

It’s time to rethink the way we grow, produce, and eat food. Let’s make the shift today so that future generations can enjoy a healthier, happier planet.

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