Blood Orange, Burrata and Fennel with Toasted Coriander Seed Oil
Make the most of citrus season with this beautiful blood orange salad drizzled with coriander seed oil. The tartness of the blood orange pairs divinely with the creamy burrata, and the fennel offers a lovely crunch to tie everything together.
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Introduction
A long line of plates sits on the pass, everyone has ordered the blood orange and burrata, and Katy is building them up: very finely sliced fennel, white pools of burrata, then discs of blood orange, some bright orange, some deep red, each one you cut into seems to be a different colour; it’s a beautiful sight. Toasting the coriander seeds turns them into little bursts of lemony nutty flavour in your mouth, full of crunch and aromatic warmth. The first time I made this I was really pleased with both the texture and the flavour. It’s a lovely fresh salad, one that you can put together in the winter months – perfect after the excesses of Christmas – it really brightens up a dull January day. Compared with regular oranges, blood oranges have a slightly bitter note but always seem to taste more delicious and refreshing to me. That might have something to do with waiting all year for them to arrive and cutting into the first ones mid-December when it is barely light outside at 2pm.
Ingredients
| 2 tbsp | coriander seeds |
| 100ml (scant ½ cup) | extra-virgin olive oil |
| 1 | fennel bulb |
| 1 tbsp | lemon juice |
| 2 balls (approx. 300g/10½ oz) | burrata, torn into pieces |
| 2 | blood oranges, peeled and sliced |
| salt |
Method
Toast the coriander seeds in a dry frying pan (skillet) until they are turning golden and smell rich and toasty. Then add them to the olive oil and leave to infuse – the further ahead you can do this, the better.
Halve the fennel bulb, trim the ends, then slice very thinly using a sharp knife or mandoline. Toss the fennel in the lemon juice to stop it turning brown. Arrange the burrata over the base of a large plate, then scatter the fennel slices in a layer over the top.
Arrange the orange slices over the top. Finally spoon over the coriander seed oil and a sprinkle of salt.
Tip: The infused oil is great drizzled over fresh mozzarella with a sprinkle of salt.
Alternatives: Goat’s cheese, feta or mozzarella instead of the burrata.
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