Burrata and blood orange salad

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Francesco Mazzei serves a vibrant blood orange salad recipe with burrata, a soft, rich Italian cheese made from mozzarella and cream, in this delicious antipasti recipe. This recipe is from Francesco Mazzei's book, Recipes from Southern Italy (Penguin Random House, November 2015).

First published in 2015

Ingredients

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Imperial

Burrata and blood orange salad

Method

1
Leave the burrata at room temperature for 1 hour before starting to prepare the dish
2
Cut the blood oranges into thin slices crossways then squeeze the juice of the remaining half into a bowl and set aside
  • 2 1/2 blood oranges, peeled, white pith removed, plus the juice of the extra 1/2
3
Place the radicchio, watercress and rocket leaves in a bowl of iced water and set aside. Drain and dry when ready to serve
4
Add 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
To 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
First published in 2015

Francesco Mazzei reminds us why we fell in love with Italian food in the first place, conjuring soulful dishes that put flavour first.

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