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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

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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!

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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.

Recipe Tags

POPULAR POSTS

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McEvoy Ranch Extra Virgin Olive Oil

Certified Organic

By CCOF

Sustainably Produced

At Our Ranch

Early Harvested

High Polyphenols

Award Winning

Extra Virgin Olive Oil

SHOP OUR OLIVE OILS
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