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.