Name: Strawberry, Raspberry, Fennel and Burrata Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 tsp fennel seeds; 1 tsp pink peppercorns; 1 1/2 cups (210 g) fresh strawberries, sliced into rounds; 1 lemon, zest finely grated; 2 tbsp (30 ml) lemon juice; 2 tsp (10 ml) honey, plus more for serving; 1/4 sp salt; 1 fennel bulb; 1 cup (135 g) fresh raspberries; 1 burrata (250 g), at room temperature, drained and halved when ready to serve; 3 tbsp (45 ml) olive oil; Fleur de sel; Grilled naan breads

Preparation

Strawberries
- In a coffee grinder or with a mortar and pestle, crush the fennel seeds and pink peppercorns. Place the spices in a bowl. Add the remaining ingredients. Mix well and let marinate for 10 minutes.
Salad
- Meanwhile, using a mandoline, thinly slice the fennel bulb and stalks. Set the fennel fronds aside.
- Plunge the sliced fennel into a bowl of ice water. Let soak for 10 minutes or until the fennel is crisp. Drain and pat dry with a clean dishcloth.
- In a large serving dish, arrange the sliced fennel, fennel fronds and raspberries. Top with the halved burrata. Add the strawberries and their marinade. Drizzle with the olive oil and more honey. Sprinkle with fleur de sel. Serve with grilled naan breads.

Strawberry, Raspberry, Fennel and Burrata Salad

Categories

Ingredients

Strawberries

Salad

Preparation

Strawberries

Salad

Personal Note