This is pretty much my dream salad. It's simple to make and the combination of flavors and textures is just so good. If making the salad in advance, hold back the burrata until serving so it's at its creamiest. —EmilyC
Test Kitchen Notes
To read more on how to use nduja, see the full article. —The Editors
large fennel bulb (or 2 small), about 1 to 1 1/4 pounds in total, fronds reserved
fresh lemon juice, divided, plus more to taste
olive oil, divided
Kosher salt and freshly ground black pepper
1 1/2 cups
cooked cannellini beans, from dried or from a 16-ounce can (drained and rinsed)
burrata, at cool room temperature
In This Recipe
Trim the fennel, cut the bulb in half, and remove any bruised or discolored outer layers. Cut out the core from each half. Slice the fennel paper thin (cutting lengthwise from root to stalk end) with a sharp knife or mandoline. Place fennel in a bowl, and toss with 1 tablespoon lemon juice, 2 teaspoons extra-virgin olive oil, and a big pinch of sea salt. Let marinate while preparing the rest of the salad.
In non-stick skillet, heat 2 tablespoons olive oil over medium heat. Add nduja, smashing and smearing it with the back of the back of a wooden spoon so it melts into the olive oil. Add 1 tablespoon lemon juice, and stir to combine. Taste vinaigrette, adjusting salt and acidity to taste.
Add cannellini beans, and stir well to evenly coat in the nduja vinaigrette. Sauté for 3 to 5 minutes, or until the beans start to gently sizzle and are completely warmed through, stirring frequently.
Add the contents of the skillet (scraping the sides to get all of the nduja vinaigrette) to the bowl with the fennel. Toss to evenly incorporate. Let cool for about 5 to 10 minutes, then arrange the salad on a serving platter and top with the burrata.
Garnish with fennel fronds, and drizzle remaining 1 teaspoon olive oil over the top, if desired.