Citrus Burrata Recipe

Prep citrus

Using a sharp knife, trim top and bottom off each citrus fruit. Stand a fruit on its cut end and slice away the peel and pith in strips, following the curve. Over a bowl to catch juices, cut between membranes to segment the fruit (supreme) or slice into 1/4-inch rounds if preferred. Reserve any collected juices for the vinaigrette.

Slice fennel and shallot

Trim fennel fronds and thinly slice the bulb lengthwise into very thin slices (use a mandoline if available). Peel and very thinly slice the shallot into half-moons. If shallot is strong, soak slices briefly in cold water for 5 minutes and drain to soften the bite.

Assemble greens

Place mixed baby greens in a large shallow serving bowl or on plates. Scatter sliced fennel, shallot, and citrus segments evenly over the greens.

Add burrata

Gently tear the tops off the burrata (or place whole). Tuck the burrata pieces onto the dressed bed of greens and citrus, leaving some space for dressing and garnishes.

Finish salad

Sprinkle toasted pine nuts, basil leaves, flaky sea salt, and freshly ground black pepper over the salad. If using lemon zest or chili, reserve for final drizzle/garnish.

Combine vinaigrette ingredients: In a small bowl or jar, add the reserved citrus juices (from the prep) plus the measured 1/4 cup fresh orange juice and 1 tablespoon lemon juice, honey, Dijon mustard, fine sea salt, and pepper. Whisk briefly while slowly streaming in the 3 tablespoons olive oil until emulsified. Taste and adjust seasoning—add a pinch more honey if too tart or more salt if flat.

Dress salad: Drizzle about half of the vinaigrette over the assembled greens, fennel, and citrus (reserve the rest to pass at the table). The burrata will benefit from a little extra vinaigrette—spoon a teaspoon or two over each piece just before serving.

Plate and garnish: Once dressed, scatter any remaining pine nuts and basil. If using, lightly drizzle 1/2 tsp chili oil or sprinkle Aleppo pepper around the burrata and grate the 1 tsp lemon zest over the dish for brightness.

Final seasoning: Taste a bite of greens and citrus with burrata and adjust with additional flaky sea salt or freshly ground pepper to taste. Serve immediately so burrata is at room temperature and creamy.