Burrata Salad with Chicory, Apple and Candied Walnuts
This salad really does showcase the flavours of the warmer months. We build the base with deliciously crunchy baby chicory leaves, a handful of celery, fennel and thin slices of apple for a gentle hint of sweetness.
- 75g walnuts
- 1 tbsp runny honey
- Maldon Salt
- 100g Greek yoghurt
- ½ lemon, juiced
- A large handful of mint leaves
- 1 tbsp olive oil
- 150g baby chicory, leaves picked
- 1 apple, cut into matchsticks
- 1 fennel bulb, shredded finely on a mandolin, fronds reserved
- 2 sticks of celery, finely sliced at an angle
- 1x 150g burrata
Preheat the oven to 180C.
Start by making the candied walnuts. Line a baking tray with paper and then add the walnuts. Drizzle over the runny honey and toss the walnuts so they are well coated. Sprinkle with a pinch of Maldon Salt and then place into the oven for five minutes until golden and sticky. Remove from the oven and set aside to cool.
Next make the dressing. Add the yoghurt, lemon juice, mint and olive oil to a high-powered blender and blitz until it forms a lovely vibrant green dressing. Taste it and then season with Maldon Salt and some cracked black pepper. Set aside.
Now you can assemble the salad. On a large platter arrange the chicory leaves, shaved fennel, celery, and apple matchsticks. Drizzle over the green yoghurt dressing. Then carefully tear over the burrata and top with the candied walnuts.
Finally add the reserved fennel fronds and serve.
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