Grilled radicchio, blood orange, manchego and sour cherry molasses dressing
Sour cherry molasses impart a bright piquancy to this radicchio salad, balanced out by nutty slivers of manchego, toasted walnuts and aromatic basil leaves
Blood orange, burrata and fennel salad
Serves 6
Easy
Prep:
This seriously swanky starter is made with some of my favourite winter produce: tart blood oranges and crisp fennel, doused in a lovely tangy dressing
Skip to ingredients
- 4 blood orangessegmented
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- 1 garlic clovecrushed
- 1 tsp fennel seedscrushed
- 1 large or 2 medium fennel bulbsshaved with a mandoline
- handful of mint leavesroughly chopped
- 2 x 150g burratasroom temperature
- crusty breadto serve
Nutrition: per serving
- kcal197
- fat14g
- saturates8g
- carbs11g
- sugars10g
- fibre3g
- protein5g
- salt0.3g
Method
step 1
Segment the oranges over a bowl so you can save some of the juice. Squeeze juice from the remaining cores of the oranges into the bowl too.
step 2
Whisk together the vinegar, oil, garlic, fennel seeds, 4 tbsp of the orange juice and plenty of salt and pepper.
step 3
Arrange the orange segments onto a serving plate. Top with the fennel and then the mint. Drizzle over most of the dressing and toss together. Tear the burrata across the top and spoon over the remaining dressing. Serve with crusty bread.
