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
Instructions
Place fennel, oil, zest and lemon juice in a shallow dish; season with salt and pepper.
Let stand 10 minutes.
Just before serving, arrange fennel salad on a large platter. Scatter burrata, parsley and toasted fennel seeds over fennel.
Drizzle with additional olive oil.
