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Fennel Salad with Burrata

By: McEvoy Ranch
Servings: 4

INGREDIENTS

  • 2 medium heads fennel, cored and very thinly sliced

  • 2 tablespoons McEvoy Ranch Extra Virgin olive oil, plus more for serving

  • 6 strips lemon zest, thinly sliced
  • 2 tablespoons lemon juice
  • 8 ounces burrata
  • 1/2 cup fresh parsley leaves
  • 1 tablespoon fennel seeds, toasted and coarsely ground
  • Kosher salt and freshly ground black pepper

INGREDIDENTS

  • 2 medium heads fennel, cored and very thinly sliced

  • 2 tablespoons McEvoy Ranch Extra Virgin olive oil, plus more for serving

  • 6 strips lemon zest, thinly sliced
  • 2 tablespoons lemon juice
  • 8 ounces burrata
  • 1/2 cup fresh parsley leaves
  • 1 tablespoon fennel seeds, toasted and coarsely ground
  • Kosher salt and freshly ground black pepper

Here is another opportunity to use McEvoy Ranch's Olio Nuovo while it is fresh and bright!


INSTRUCTIONS

  1. Place fennel, oil, zest and lemon juice in a shallow dish; season with salt and pepper.

  2. Let stand 10 minutes.

  3. Just before serving, arrange fennel salad on a large platter. Scatter burrata, parsley and toasted fennel seeds over fennel.

  4. Drizzle with additional olive oil.

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