Radicchio and Citrus Salad with Burrata
A sophisticated salad featuring candied Marcona almonds, creamy burrata, and bright citrus segments paired with bitter radicchio. Dressed with olive oil and sherry vinegar, this elegant dish balances sweet, creamy, and bitter flavors.
Ingredients
- •½ cup Marcona almonds
- •1 teaspoon sugar
- •¼ teaspoon kosher salt
- •1 ball burrata
- •6 tablespoon olive oil
- •3 medium oranges
- •1 head radicchio
- •2 tablespoons sherry vinegar
- •1 teaspoon herbes de Provence
Cooking Instructions
- 1.
Toast almonds in a dry medium skillet over medium heat, tossing often, until beginning to brown in spots, about 3 minutes. Add 1 tsp. sugar, 1/4 tsp. salt, and 2 Tbsp. water. Remove from heat and stir with a heatproof rubber spatula until water is evaporated. Sprinkle in remaining 1 Tbsp. sugar and stir until almonds are coated. Transfer to a plate and let cool. Coarsely chop.
8 min
- 2.
Meanwhile, pulse burrata in a food processor to a coarse purée. It should look a little like cottage cheese. Add 2 Tbsp. oil and season with salt; pulse just to incorporate. (Or you can tear it with your hands, arrange on plates, and drizzle with the oil and sprinkle with salt.)
5 min
- 3.
Toss oranges, radicchio, vinegar, and remaining 4 Tbsp. oil in a large bowl to combine; season with salt.
3 min
- 4.
Divide burrata among plates and sprinkle with herbes de Provence; top with salad. Scatter almonds over.
4 min
