Citrus & Burrata Recipe
Make Citrus & Burrata Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Citrus Vinaigrette
Method
Citrus Vinaigrette
- 1
Juice the citrus
If not using store-bought juice, squeeze the oranges and grapefruit until you have 1/2 cup combined (about 1/4 cup orange + 1/4 cup grapefruit). Strain through a fine-mesh sieve into a small bowl to remove pulp and seeds.
- 2
Emulsify dressing
In a small bowl or jar combine 1/4 cup orange juice, 1/4 cup grapefruit juice, 1 tablespoon champagne vinegar, 1 teaspoon honey, and 1/2 teaspoon Dijon mustard. Whisk or shake vigorously. Slowly drizzle in 3 tablespoons extra-virgin olive oil while whisking to form a smooth emulsion. Season with 1/4 teaspoon fine sea salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness as needed.
Salad
- 3
Prepare citrus supremes
Using a sharp paring knife, trim the tops and bottoms of the oranges and grapefruit so they sit flat. Following the curve of the fruit, cut away the rind and white pith. Working over a bowl to catch juices, slice along the membranes to remove individual segments (supremes). Reserve any collected juice for the vinaigrette or to finish the salad.
- 4
- 5
Assemble greens
Place 4 cups mixed salad greens in a large shallow bowl or platter. Scatter the thinly sliced fennel over the greens.
- 6
Arrange citrus and herbs
Tuck the citrus supremes and thin slices into and onto the greens in an even layer. Tear and scatter 8 basil leaves and 8 mint leaves over the salad for aromatic bursts.
- 7
Add burrata
Gently drain any excess liquid from the burrata and tear or place whole balls (8 oz total) onto the salad—either one whole ball in the center or two smaller pieces arranged evenly. If using whole burrata, score the top slightly so diners can break it open.
- 8
Dress and finish
Drizzle about half of the citrus vinaigrette over the greens and citrus (reserve the rest to let guests add more). Finish with 1 tablespoon extra-virgin olive oil drizzled over the burrata, sprinkle 1/4 teaspoon sea salt evenly, and grind 1/4 teaspoon black pepper across the salad. Scatter the toasted pistachios on top.
- 9
Serve
Serve immediately so the burrata remains cool and creamy. Provide extra dressing on the side. If desired, serve with thin slices of crusty bread or crostini to scoop the burrata and citrus.
