Burrata, Purple Broccoli Pecan Salad With Blood Orange Dressing

Burrata, Purple Broccoli Pecan Salad With Blood Orange Dressing

This is a great seasonal salad that can be for dinner but also pretty for a dinner party. Look out for purple sprouting broccoli and blood oranges at the moment. I bought the burrata from London Cheesemongers where they have some incredible artisan cheese. The pecan topping is so so good with the creaminess from the burrata and crunch from the tardivo. Can be on the table quickly too!

Serves 2

INGREDIENTS:

2 burrata (150g each)

2 tardivo (red chicory also works)

250g purple broccoli, sliced lengthways (roasted at 190 with olive oil, salt and pepper for 25mins)

120g pulse of your choice

2 handful pecans

1 tsp honey

1 tbsp balsamic / red wine vinegar

2 tbsp olive oil

For the dressing:

Zest and juice of 1 blood orange

5 tbsp extra virgin olive oil

4 tbsp balsamic vinegar

Salt and pepper

Prep and roast the broccoli.

In a small bowl mix together the ingredients for the dressing and taste to check the seasoning.

Set a frying pan to a medium to high heat and add the pecans. Dry-fry for about 2 mins or until they get a little charred.

Turn heat down and add the two spoons olive oil, honey, balsamic and a pinch of salt. Fry for 20 seconds and scrape onto a plate.

Assemble the salad with the burrata on top followed by the pecans and dressing. You could garnish cheese with a little more blood orange zest.

Check out my other salad recipes here.