Spring

Lemon + Olive Oil Marinated Fennel with Burrata + Mint

February 26, 2013
Author Notes

The transition from winter into spring trades simmering for tossing, ladles in pots for bare hands in salad bowls made of olive wood. Fennel, with its crisp texture and bright, clean flavor, provides the perfect foundation for such a shift in taste: while it could be braised in cream and be served on a snowy afternoon, it can also be coaxed into submission with a brief marinade of lemon and olive oil. Burrata, the sexy cousin of buffalo mozzarella that is now easily found in many markets, has a sweet softness that is perfect to spread on toast with a brisk bite of fennel.
Copyright ©2013 Caroline Wright. Reprinted by permission. —Caroline Wright

  • Serves 4
Ingredients
  • 2 medium heads fennel, cored and very thinly sliced
  • 2 tablespoons olive oil, plus more for serving
  • 6 strips lemon zest, thinly sliced
  • 2 tablespoons lemon juice
  • 8 ounces burrata
  • 1/2 cup fresh mint leaves
  • Kosher salt and freshly ground black pepper
  • Grilled or broiled bread slices, for serving
In This Recipe
Directions
  1. Place fennel, oil, zest and lemon juice in a shallow dish; season with salt and pepper. Let stand 10 minutes. (Meanwhile, grill or broil bread slices, if serving.) Just before serving, arrange fennel salad on a large platter. Scatter burrata and mint over fennel. Drizzle with additional olive oil, if desired.

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Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Catalan Food, written with chef Daniel Olivella, comes out in early September from Clarkson Potter.