Roasted Fennel, Shishito Pepper, Orange, and Burrata Salad
This roasted fennel, shishito pepper, orange and burrata dish is part salad, part cheese plate and part appetizer but I promise you it is ALL good. Roasting the fennel gives it a mellow taste that reduces some of the licorice flavor you get when eating this raw. When paired with the orange, it highlights the sweetness that roasting the fennel brings out. Serve this with a thick toasted slice of bread topped with walnuts and a lightly sweet and tangy orange vinaigrette for a tasty snack that is delicious and satisfying.
Doubled this recipe could easily be turned into an appetizer platter for guests. It also works well for brunch, lunch, or a light dinner. It can be made ahead and served at room temperature or slightly warmed if it’s just out of the oven.
Roasted fennel, Shishito pepper, orange and burrata salad
Ingredients
- 2 large Sumo mandarins or oranges
- 1 bulb fennel
- 6 Shishito peppers
- 1 tsp fennel seeds
- 4 tbsp olive oil
- 2 tsp salt
- 1/2 tsp pepper
- 2 tsp white wine vinegar
- 2 slices artisan bread
- 1-2 burrata
- 1 cup walnuts roughly chopped
Instructions
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Top 1 large cookie sheet with parchment paper and preheat the oven to 450 degrees.
Make the Orange Vinaigrette
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Cut one orange in half, juice one half into a small bowl. Add 1/2 tsp of salt, 1/4 tsp pepper, 2 tbsp of olive oil and the vinegar. Whisk and set the dressing aside.
Roast
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Peel the remaining half and full orange and slice crosswise into 1/2 inch rounds. Gently pull pieces apart. Add half of the oranges to the cookie sheet and set the other half aside.
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Just like you would cut an apple into slices, cut the fennel bulb in half. Take each half and cut into thin wedges keeping the root in tact so the wedges stay together. Add to the cookie sheet. If you have any of the green fennel fronds, roughly chop and set aside.
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Add Shishito peppers to the cookie sheet. Drizzle the remaining 2 tbsp of olive oil, 1 1/2 tsp of salt, 1/4 tsp of pepper, fennel seeds over the fennel, peppers and oranges and mix together. Spread out evenly and roast for 15-20 minutes until the edges of the fennel are slightly golden.
Plate
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Toast your bread and brush with olive oil then sprinkle lightly with salt and pepper. I love to use a homemade sourdough rye bread for this.
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To plate this, divide up the roasted fennel, peppers and oranges between two plates. Add the fresh oranges you set aside earlier and top with the green fennel fronds, chopped walnuts and burrata. Drizzle the orange vinaigrette over the salad and serve with toast.
Recipe Video
Shopping Tips
Burrata – These come in different sizes, so feel free to serve a single burrata per person or to cut or tear them into large pieces when plating. Do what makes you happy here!
Orange or Sumo Mandarins – Sumo mandarines are fantastic in this recipe but if they aren’t in season I would recommend Cara Cara oranges that taste like a mix between a grapefruit and an orange. Blood oranges would also add a pretty color to this dish. Don’t worry though, any type of orange is perfect.