Clementine, burrata, fennel and toasted almond salad – recipe
Clementine, burrata, fennel and toasted almond salad – recipe
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Show off these sweet and seasonal clementines in a Sicilian-inspired crunchy winter salad with luxurious burrata cheese. Citrus fruits and fennel always go well together. This recipe uses Tesco Finest clementines, which are hand-selected when perfectly ripe for an intensely sweet flavour, and is loosely inspired by a Sicilian salad – an Italian classic. I’ve added spices and a creamy Tesco Finest Italian burrata, a luxurious cheese from the Puglia region, to take the dish to another level. The Tesco Finest Sicilian extra-virgin olive oil creates an indulgent, rich dressing that’s also spicy from the chilli. A quick one to throw together but really impressive – it’s an absolute favourite of mine.
![[Esther Clark]](https://i.guim.co.uk/img/uploads/2024/09/26/Esther_Clark_profile.png?width=75&dpr=1&s=none&crop=none)
Prep 20 min. Cook 10 min. Serves 2. 1 large bulb of fennel. 4 Tesco Finest clementines or sweet easy peelers. 30g flaked almonds. ½ tbsp coriander seeds. 5 tbsp Tesco Finest Sicilian extra-virgin olive oil. 1 tbsp cider or sherry vinegar. 1 tbsp soft brown sugar. 1 heaped tsp dried chilli flakes.
½ small bunch parsley, chopped. 1 Tesco Finest Italian burrata. Slice the fennel as thinly as you can, using a mandoline, sharp knife or peeler. Keep the green fennel fronds for later. Peel the clementines and cut them into slices across the segments. Put these into a large bowl along with the fennel. Toast the almonds in a dry frying pan for 5 minutes or until golden brown. Remove from the pan and leave to cool. Toast the coriander seeds for a few minutes then gently crush using a pestle and mortar.
