Burrata may be the greatest cheese in the world and Bayley & Sage fly it in every week to ensure we get the freshest experience. Burrata is an incredibly white creamy cheese with a soft, almost whipped, consistency and a delicate hint of sweetness in its flavour which makes it work so well in salads. I've gone for something a little different as we are catapulted into spring and teamed this delightful cheese with aniseedy fennel, which is flown in from Milan. The fennel is thinly sliced and plunged into a marinade of garlic, olive oil and lemon juice which softens the crunchy vegetable and gives it new dimensions. The salad is brought together with a few leaves of mint and garlic grilled ciabatta slices.
All the ingredients that I used today are from Bayley & Sage on a collaboration for an Easter menu for you to enjoy with your family and friends.
Makes 1 large salad
2 medium fennel bulbs
3 tbsp olive oil
3 tbsp fresh lemon juice
2 cloves of garlic, 1 minced and 1 chopped in half
200g ball of burrata
1 ciabatta loaf
Salt & pepper
A small bunch of mint
Start by chopping the ends off the fennel, then in half and removing the core. Slice very thinly and transfer to a bowl. Add the olive oil, lemon juice and minced garlic and toss to coat. Season generously and allow to stand for 25-30 minutes.
While the fennel is marinating slice the bread roughly into 1 inch pieces. Brush with olive oil and then rub with the garlic halves. This will give the bread a garlicy hint but it won't overpower. Now heat a griddle pan and lightly grease with olive oil. Place the bread on to cook, we want them nicely coloured but not burnt so keep an eye on them.
To assemble the salad scatter the fennel over a serving dish, tear over the burrata and dot the mint leaves. Serve with an extra drizzle of olive oil, plenty of black pepper and those delicious mini garlic toasts.