Shaved Fennel & Citrus Salad with Burrata Cheese

 
This is the second summer recipe in partnership with  Grey Arrow Farm’s CSA program .

This is the second summer recipe in partnership with Grey Arrow Farm’s CSA program.

I absolutely love a fresh fennel salad on a hot summer day. Its anise (licorice) flavour is a perfect pairing for the bright notes of citrus, and the creaminess from the Burrata cheese.

You can find burrata at your local Italian market. Burrata, meaning "buttery" in Italian, is a fresh cheese made from a mix of mozzarella and cream. The cheese making process leaves the outer layer to form a thin soft shell (much like a buffalo mozzarella ball) which encapsulating a soft, creamy mixture of curd and fresh cream inside. An eating experience of its own!    

Shaved Fennel & Citrus Salad with Burrata Cheese

Salad:

  • 1 fennel bulb, cored and thinly shaved (reserve the fronds for garnish)

  • 2-3 oranges, peeled and cut into thin slices (reserve any juice for dressing)

  • 2 cups arugula or beet greens

  • ¼ cup pumpkin seeds

  • ¼ cup thinly sliced red onions

  • 1-2 balls of burrata cheese

Dressing:

  • 2 tbs olive oil

  • 2 tbs lemon juice

  • 1 tbs honey

  • 1 tbs whole coriander, crushed

  • Reserved juice from orange segments

  • Salt and pepper to taste  

Prep the salad ingredients, and place in a large shallow bowl or salad bowl. Use a mandoline to thinly slice the fennel bulb if possible.

Make the dressing by placing all the ingredients in a small bowl and whisking until combined. Season with salt and pepper to taste last.

Dressed the salad when ready serve. Garnish with fennel fronds and edible flowers like nasturtium petals, kale flowers, or pansies. Serve with 1-2 burrata cheese balls.  Alternatively, you can crumble goat cheese on top as a substitute for burrata.  

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Garlic Scape Pesto

Garlic scape pesto

  • 5-6 garlic scapes, roughly chopped

  • ½ cup fresh basil leaves

  • 2 tbs fresh parsley

  • ¼ cup cashews

  • ½ cup olive oil

  • 2 tbs lemon juice

  • Salt and pepper to taste

Place all the ingredients in a small food chopper, pulse until blended. Season with salt and pepper to taste. Use the pesto on your favourite pasta, sandwich, grilled veggies, chicken, or pizza recipe!

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Garden Dip

 
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Our growing season in Alberta is so short.  I savour the time we have in the summer to enjoy Mother Nature's magnificent bounty. My tiny backyard garden produces herbs galore, including basil, cilantro, oregano, thyme, dill, parsley, rosemary, sage, chives, and tarragon. Fresh herbs make such a huge difference in cooking. I love being able to just open the back door, pop into the garden and pick what I need.

Quite often I'm not actually able to keep up to the herb production. Friends and family often get 'herb bouquets' as a hosting gift. At the end of the season I'll dry trays and trays of herbs for use in the winter months. This summer, however, I wanted to add some more diversity to their use.

This dip was inspired from my desire to use more of what herbs I am able to grow.  I love its versatility too. It's great as a bread dip, drizzled over new potatoes and on salads, or even just a simple accompaniment to a vegetable platter.  

Garden Dip

  • 1 cup plain Greek yogurt 
  • 1/2 cup mayonnaise
  • roughly 1 cup chopped green onions or chives (~ 1 inch pieces, packed loose)
  • 2-3 garlic scapes or 1 garlic clove, chopped
  • 1 - 2 tbsp fresh dill
  • 1 tbsp fresh parsley (sometimes I'll add some fresh basil to mix) 
  • 1 tbsp fresh squeezed lemon juice
  • 1 tsp salt
  • 1/2 tsp garlic salt
  • 1/2 tsp white pepper  

Place all the ingredients in a small food processor and blend until all the herbs are well incorporated. Let rest in the fridge 30 minutes before serving. 

Enjoy!

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