Fresh Italian Burrata cheese and blood oranges seem to be two unlikely partners, but this shows the power of a sharp dressing and life-of-the-party salt, to bring these together so you think they'd always been best friends.
INGREDIENTS FOR FOUR
DRESSING
1tsp finely chopped rosemary leaves
1Tbsp sherry vinegar
2tsp honey
1 x small crushed garlic clove
2Tbsp extra-virgin olive oil
SALAD
2 x medium Blood oranges
60gm baby spinach leaves
1½ Tbsp toasted pepitas
1 x Burrata cheese
couple of sprigs of fennel or tarragon leaves
1-2tsp whole coriander seeds
salt and black pepper
COOKS NOTES
- Toast coriander seeds and pepitas separately in a small frying pan. Place pan over medium heat for a couple of minutes. Add seeds/spice to pan, swirl pan every 10-15 seconds to move seeds/spice around. Within a minute or so they'll start smelling toasty and will only need another 30 seconds of heating to be ready. Remove from pan.
- To effectively prepare the orange, ensure a sharp, long, thin bladed utility knife is used.
- Cooked sliced chicken breasts or curls of prosciutto would go well with this salad, alongside hot crusty baguette.
- No blood oranges? Use peach wedges. Or go for 100% vegetables with roasted or fresh cherry tomatoes or mixed antipasto vegetables such as eggplant or artichokes marinated in garlicky oil.
- Make this recipe into a pretty party food platter. Use 250gm Stracciatella (instead of Burrata) spread out on a 30cm flat platter. Cut orange flesh into small dice and set aside to drain. When ready to serve toss orange pieces with small rocket or spinach leaves, pepitas, herb sprigs and lightly season with salt and pepper. Add dressing, gently toss and pile over cheese. Scatter dish with toasted coriander seeds that have been roughly ground. Serve with Mettes Crackers to scoop up salad.
METHOD
- Make dressing an hour or more before using to allow flavours to develop. Place all ingredients in jar with a good pinch salt. Place lid on and give it a good shake to emulsify the contents.
- Slice top and base from oranges, so the orange flesh is visible. Place orange on a chopping board on one of the cut ends. Using a sharp knife, remove strips of peel and pith, following the shape of the fruit with the blade from top to bottom. Repeat all the way around the fruit. Place the orange on its side and cut into thin slices. Set aside.
- Toast pepitas and coriander seeds (see notes). Lightly grind coriander seeds in mortar with pestle.
- When ready to serve, toss oranges, two-thirds pepitas and coriander seeds, spinach leaves and half amount of roughly chopped herbs. Spread out on flat serving platter. Place Burrata in centre of salad and scatter over remaining seeds/ spice and herbs.
