Burrata and blood orange salad

Francesco Mazzei serves a vibrant blood orange salad recipe with burrata, a soft Italian cheese made from mozzarella and cream, in this delicious salad recipe.

📝 Ingredients

• 1 burrata
• 2 1/2 blood oranges, peeled, white pith removed, plus the juice of the extra 1/2
• 30 g of radicchio
• 30 g of watercress
• 30 g of rocket
• 2 tsp lemon juice
• 1 lemon, zest only
• 4 tbsp of extra virgin olive oil
• 3 tsp honey
• 30 g of capers
• 10 hazelnuts, toasted and chopped
• salt
• black pepper

👨‍🍳 Instructions

1. 1Leave the burrata at room temperature for 1 hour before starting to prepare the dish
2. 2Cut the blood oranges into thin slices crossways then squeeze the juice of the remaining half into a bowl and set aside
3. 3Place the radicchio, watercress and rocket leaves in a bowl of iced water and set aside. Drain and dry when ready to serve
4. 4Add the lemon juice and zest to the bowl of reserved orange juice, together with the olive oil, honey and some salt and pepper and whisk energetically until nice and creamy
5. 5To serve, open the burrata on to one side of a serving plate, arrange the drained leaves on the other side, then top the leaves with the orange slices and capers. Drizzle with the dressing and finish by scattering the chopped hazelnuts on top