Caramelized Orange Fennel, Radicchio + Burrata Salad

Ingredients

1 radicchio lettuce

1 burrata, torn into chunky pieces

.

For the fennel:

X1 large fennel bulb, stem trimmed + stalks finely chopped. Main bulb sliced into 8-10 segments

Zest 2 oranges + juice of 1

Zest 1 lemon + juice of half

3 tbsp olive oil

1.5 tbsp caster sugar

.

Dressing:

4 tbsp olive oil

Handful sage leaves

1 tbsp red wine vinegar

2 tbsp aged balsamic vinegar

leftover roasting juices

Juice 1/2 orange

Salt + pepper

Directions

Preheat oven to 190C degrees + grab a medium baking tray.

Place fennel wedges into the tray + pour over both zests + juice for the fennel. Drizzle over the olive oil, salt + pepper. Place into the oven for 25mins before removing.

Next, splash over a bit more oil + then sprinkle sugar over the fennel + season again. Turn to grill 220C + place under the grill for 10mins. It might be faster depending on your grill so keep an eye. It should be golden + a bit caramelised.

While that roasts, prep the rest!

Set a small pan to a medium heat + add 2 tbsp olive oil followed by the sage leaves. Gently fry for 2mins until crisp. Put sage on some paper towel. Add leftover oil to a small bowl along with both vinegars, roasting juices, orange juice + season to taste.

Assemble salad with fennel, radicchio + slices of burrata dotted about. Pour over dressing + grate some orange zest on the burrata. Scatter over sage leaves + a last seasoning.

Notes

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@antoninaparker