In this quintessential winter salad, the bracing fruit and rich cheese complement one another beautifully and provide the perfect antidote to chilly winter weather.
Grapefruit, Fennel and Burrata Salad
- 1 Ruby grapefruit
- 1 white grapefruit
- 1 small fennel bulb, halved, cored and cut lengthwise into very thin slices, plus 1 Tbs. chopped fennel fronds
- 1 to 2 Tbs. honey
- Fine sea salt and freshly ground pepper
- 2 Tbs. extra-virgin olive oil
- 1 small ball (4 oz./125 g) burrata cheese
1. Set a colander over a bowl. Using a serrated knife, cut off the tops and bottoms of the grapefruits. Then slice from top to bottom to remove the rind and bitter white pith. Holding the grapefruit over the colander, cut the segments of fruit from the membranes, letting the segments fall into the colander. Let drain for about 5 minutes, then transfer the segments to a separate bowl and add the fennel bulb slices.
2. Transfer 2 Tbs. of the grapefruit juice to a small bowl and whisk in 1 to 2 Tbs. honey, depending on how sweet the juice is. Season with 1/2 tsp. salt and a few grindings of pepper. Whisk in the olive oil until the dressing is emulsified.
3. Drizzle the dressing over the grapefruit and fennel and toss gently to combine. Spoon the salad onto a serving plate or shallow bowl.
4. Slice the cheese in half and scoop out the creamy filling with a spoon. Chop the “skin,” or exterior, into small pieces. Scatter the filling and chopped pieces over the salad. Sprinkle the fennel fronds on top and season with a grinding of pepper. Serve immediately. Serves 4.
Find more recipes like this one in our enticing collection of authentic dishes made modern, Rustic Italian, by Domenica Marchetti.