The combination of salty bresaola, anise-like fennel and orange citrus sweetness, makes this salad a crowd pleaser. This Charred Fennel Salad with the stunning look of the burrata will definitely get the oohs and ahhs from your guests!
Trim fennel bulb, remove stalks and fronds. Keep fronds aside for garnish.Stand fennel bulb up and slice vertically from top to bottom into 0.5 cm slices.With a basting brush, brush both sides of fennel with 1 tsp olive oil and grill on grill pan until lightly charred. This will take 2-3 minutes. Remove and set aside ready for assembly.
Cut both ends of the orange and place fruit on cut side down. Remove rind and trim any leftover pith off after peeling. Holding orange over a bowl, using a sharp knife cut along membranes and slice the orange segments out. Let the orange segments and juices fall into the bowl. Continue to rotate the orange until you have sliced all the segments. Remove orange segments from bowl and set aside for assembly. Keep juices for dressing later.
Wash and rinse arugula (rocket leaves).
Salad Dressing
Place olive oil, orange juice, apple cider vinegar, salt and pepper in a jar and give it a good shake. Make sure the oil and vinegar have combined well.
Assembly
Start with a layer of bresaola, then scatter arugula (rocket leaves) and build the layers of char fennel and orange segments.
To serve, add burrata in the middle and drizzle dressing over salad.
Sprinkle fennel fronds to finish.
Notes
Before eating, pierce through the burrata so the stracciatella oozes out over the salad.
Can substitute bresaola with prosciutto.
Can easily transport with components stored in separate containers and assemble at destination.