Burrata Cheese with Shaved Vegetable Salad
A fresh and elegant salad featuring creamy burrata cheese paired with thinly sliced Belgian endive, celery, and fennel, dressed with premium Tuscan olive oil and fresh lemon juice.
4 servings
20 min
Ingredients
- •2 heads Belgian endive
- •2 stalks celery stalks and leaves
- •1 bulb fennel
- •4 tablespoons Tuscan-style extra-virgin olive oil
- •2 tablespoons fresh lemon juice
- •2 rounds burrata cheese
- •1 to taste black pepper
Cooking Instructions
- 1.
Using mandolin or V-slicer or large sharp knife, very thinly slice endive, celery stalks, and fennel bulb crosswise. Combine sliced vegetables and celery leaves in medium bowl. Add 3 tablespoons oil and lemon juice and toss to coat. Season salad with salt and ground black pepper.
15 min
- 2.
Cut each burrata cheese round into 6 wedges or pieces. Divide salad among plates. Top each with 3 cheese wedges. Drizzle 1 tablespoon oil over cheese; sprinkle with ground black pepper.
5 min
