Citrus Fennel Salad with Burrata and Chili Chips

This citrus fennel salad is so bright and full of flavor! Perfect when citrus fruits are in peak season, this salad is so simple. Add thinly sliced ​​fennel, a light vinaigrette, creamy burrata cheese (my favorite cheese) and topped with the warm heat of a flavorful chili crisp!

One of the few things I love about winter is that citrus fruits are in season! It’s so much sweeter and juicier in the winter, making it the perfect time to make a citrus salad like this. Using citrus fruits like navel oranges, blood oranges, and red grapefruit, along with raw fennel bulb AND fennel fronds, makes a delicious, perfectly light winter citrus salad.

Contents:

🎥 Watch the video of this recipe

Why You’ll Love This Citrus Fennel Salad

  • This citrus and orange salad is so bright and light! This is a great light lunch or easy appetizer.
  • Topping the fennel citrus salad with burrata and crispy chili gives it such an interesting and unique flavor and ensures that the taste of the fennel isn’t too strong!
  • All the bright citrus fruits make it a powerhouse of vitamin C! Perfect for cold and flu season!

🥘 What you need for this recipe

Ingredients and Substitutions

salad ingredients on a silver platter.
  • Oranges – You can use navel oranges, Valencia orange, juicy cara cara oranges or any other type of orange you prefer!
  • Blood oranges
  • Grapefruit – Any variety of grapefruit will work, use your favorite.
  • Lime juice – Fresh or pre-juice.
  • Whole fennel bulb – Use a whole bulb of fresh fennel with the fronds attached! The fronds will be used for decoration!
  • Burrata Cheese – The only cheese that could replace this product is stracciatella, which is essentially the inside of the burrata. If you can’t find any, you can chop fresh mozzarella or use mozzarella pearls. Plus, you can hack your own stracciatella cheese using this method!
  • extra virgin olive oil
  • Clove garlic
  • Dear – Maple syrup or agave also work.
  • Chili Crispy – I used momofuku chili crisp for this, but any kind will work! Lao gan ma is one of the best.

Tools and Equipment

  • Sharp knife
  • Cutting board
  • Mandolin

📋 How to make citrus fennel salad

Step 1: prepare the citrus fruits

Start by slicing the top and bottom of the orange so that it is flat and exposes the inner fruit. Place the orange flat on one side, vertically.

Take a sharp knife and cut the skin, and all the white skin, into vertical strips from top to bottom. The end result should look like a bare orange, still round, with no white skin.

Repeat this process with the blood orange and grapefruit. Next, cut the orange and blood orange into thin slices (rings).

For the grapefruit, you can slice it like other fruits, but I prefer it supreme grapefruit. To do this, take the “naked grapefruit” and cut it along the vertical lines to remove the grapefruit segments without the pith.

In a medium bowl, slice about ½ fennel bulb with a mandolin over the bowl.

Step 2: Prepare the dressing

In a small bowl or measuring cup, grate 1 or 2 cloves of garlic, add lime juice, honey, olive oil and a pinch of salt. TIP: Add any leftover juice from the cutting board of other citrus fruits for added flavor.

Whisk until well combined and emulsified.

Combine the vinaigrette with the fennel slices and toss to coat.

Step 3: Assemble

On a serving plate, arrange the citrus slices and quarters as well as the dressed fennel. Add as much or as little fennel as you like. Pour the remaining vinaigrette over the citrus fruits.

Tear the burrata and place it on the salad. Drizzle with crispy chili oil and add flaky sea salt on top. Garnish with fennel fronds!

salad on a white plate.

💭 Expert tips and tricks

  • This recipe is super versatile, it would also be great with chopped red onion or crushed Castelvetrano olives or maybe even some creamy avocado and fresh mint leaves. Don’t hesitate to mix!
  • For tips on grapefruit segmentation, refer to this tutorial video. Also feel free to use this method for all citrus fruits if you prefer.
  • This salad is a great side dish for the winter months! Citrus fruits are in peak season this time of year, so they are very juicy and sweet!

Recipe FAQs

What is fennel salad made from?

Fennel salads are usually a simple salad with finely grated fennel. Crunchy fennel is often drizzled with a light vinaigrette and also often served with citrus and other simple ingredients.

What does fennel taste like?

Fennel is an interesting flavor, many say it tastes like black licorice. However, I don’t find the taste offensive and find it rather mild and pleasant. Texture-wise, it’s like a radish.

What fruit goes with fennel?

You guessed it, citrus fruits go wonderfully with fennel! Almost any citrus fruit will pair very well with a fennel-based dish.

📖 Recipe

Citrus Fennel Salad with Burrata and Chili Chips

This citrus fennel salad is so bright and full of flavor! Perfect when citrus fruits are in peak season, this salad is so simple. Add thinly sliced ​​fennel, a light vinaigrette, creamy burrata cheese (my favorite cheese) and topped with the warm heat of a flavorful chili crisp!

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Course: Aperitif, Salad, Side dish

Kitchen: American

Diet: Gluten free, vegetarian

Preparation time: 20 minutes

Cooking time: 0 minutes

Servings: 4 people

Calories: 178kilocalories

Instructions

  • Start by slicing the top and bottom of the orange so that it is flat and exposes the inner fruit. Place the orange flat on one side, vertically.

  • Take a sharp knife and cut the skin, and all the white skin, into vertical strips from top to bottom. The end result should look like a bare orange, still round, with no white skin.

  • Repeat this process with the blood orange and grapefruit. Next, cut the orange and blood orange into thin slices (rings).

  • For the grapefruit, you can slice it like other fruits, but I prefer it supreme grapefruit. To do this, take the “naked grapefruit” and cut it along the vertical lines to remove the grapefruit segments without the pith.

  • In a medium bowl, slice about ½ fennel bulb with a mandolin over the bowl.

  • In a small bowl or measuring cup, grate 1 or 2 cloves of garlic, add lime juice, honey, olive oil and a pinch of salt. TIP: Add any leftover juice from the cutting board of other citrus fruits for added flavor.

  • Whisk until well combined and emulsified.

  • Combine the vinaigrette with the fennel slices and toss to coat.

  • On a serving plate, arrange the citrus slices and quarters as well as the dressed fennel. Add as much or as little fennel as you like. Pour the remaining vinaigrette over the citrus fruits.

  • Tear the burrata and place it on the salad. Drizzle with crispy chili oil and add flaky sea salt on top. Garnish with fennel fronds!

Remarks

  • This recipe is super versatile, it would also be great with chopped red onion or crushed Castelvetrano olives or maybe even some creamy avocado and fresh mint leaves. Don’t hesitate to mix!
  • For tips on grapefruit segmentation, refer to this tutorial video. Also feel free to use this method for all citrus fruits if you prefer.
  • This salad is a great side dish for the winter months! Citrus fruits are in peak season this time of year, so they are very juicy and sweet!

Nutrition

Calories: 178kilocalories | Carbohydrates: 22g | Protein: 2g | Fat: 11g | Saturated fat: 2g | Polyunsaturated fats: 1g | Monounsaturated fat: 8g | Cholesterol: 0.4mg | Sodium: 31mg | Potassium: 417mg | Fiber: 4g | Sugar: 15g | Vitamin A: 907UI | Vitamin C: 51mg | Calcium: 67mg | Iron: 1mg

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