Burrata Cheese with Shaved Vegetable Salad

Ingredients for Burrata Cheese with Shaved Vegetable Salad

• 2 heads of Belgian endive

• 2 celery stalks plus 1 cup pale green and yellow inner celery leaves (from about 1 large bunch)

• 1 fresh fennel bulb, trimmed

• 60ml Tuscan-style extra-virgin olive oil, divided

• 2 tablespoons fresh lemon juice

• 60g rounds burrata cheese

• Freshly ground black pepper

How to make Burrata Cheese with Shaved Vegetable Salad

Using mandolin or V-slicer or large sharp knife, very thinly slice endive, celery stalks, and fennel bulb crosswise. Combine sliced vegetables and celery leaves in medium bowl. Add 45ml oil and lemon juice and toss to coat. Season salad with salt and ground black pepper.

Cut each burrata cheese round into 6 wedges or pieces. Divide salad among plates. Top each with 3 cheese wedges. Drizzle 1 tablespoon oil over cheese; sprinkle with ground black pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.