favorite
print
rate
Serves As a side dish
US | Metric
Ingredients
  • 1 Large fennel bulb, sliced
  • 2 Heads of red chicory, quartered lengthways
  • 150 g Burrata
  • Handful of rocket (arugula)
  • Extra virgin olive oil
  • 1 Lemon, juiced
  • Chilli flakes
  • Salt and pepper
Charred Fennel, Chicory, and Burrata Salad Charred Fennel, Chicory, and Burrata Salad

Charred Fennel, Chicory, and Burrata Salad

This is a perfect side dish to my Italian sausage pasta, the charred fennel and chicory work really well with the creamy burrata and peppery rocket. You can do a vinaigrette if you like, but I just dressed this simply with lemon juice and olive oil since the burrata mixes with everything anyway!

Prep 20 minutes
Total 20 minutes
  1. Quarter your red chicory lengthways, and slice up your fennel. Cut off any woody ends or hard outer leaves.
  2. Rub a good drizzle of olive oil and some salt and pepper all over the fennel and chicory. Heat a cast-iron skillet or non-stick pan to a high heat, then add in your veggies. You'll have to do this in batches.
  3. Once they've got a nice char on all sides, remove from the pan and set aside.
  4. Allow to cool slightly before building your salad, starting with a light layer of rocket, then your charred fennel and chicory. It's important to let everything cool slightly first, otherwise it will immediately wilt the rocket.
  5. Tear your burrata and arrange it over the salad. Fill any gaps with extra rocket.
  6. Finish with a good drizzle of olive oil and your lemon juice, then some chilli flakes and some extra salt and pepper. Enjoy!
Charred Fennel, Chicory, and Burrata Salad Charred Fennel, Chicory, and Burrata Salad

Charred Fennel, Chicory, and Burrata Salad

This is a perfect side dish to my Italian sausage pasta, the charred fennel and chicory work really well with the creamy burrata and peppery rocket. You can do a vinaigrette if you like, but I just dressed this simply with lemon juice and olive oil since the burrata mixes with everything anyway!

favorite
print
rate
Prep 20 minutes
Total 20 minutes
Serves As a side dish
US | Metric
Ingredients
  • 1 Large fennel bulb, sliced
  • 2 Heads of red chicory, quartered lengthways
  • 150 g Burrata
  • Handful of rocket (arugula)
  • Extra virgin olive oil
  • 1 Lemon, juiced
  • Chilli flakes
  • Salt and pepper

  1. Quarter your red chicory lengthways, and slice up your fennel. Cut off any woody ends or hard outer leaves.
  2. Rub a good drizzle of olive oil and some salt and pepper all over the fennel and chicory. Heat a cast-iron skillet or non-stick pan to a high heat, then add in your veggies. You'll have to do this in batches.
  3. Once they've got a nice char on all sides, remove from the pan and set aside.
  4. Allow to cool slightly before building your salad, starting with a light layer of rocket, then your charred fennel and chicory. It's important to let everything cool slightly first, otherwise it will immediately wilt the rocket.
  5. Tear your burrata and arrange it over the salad. Fill any gaps with extra rocket.
  6. Finish with a good drizzle of olive oil and your lemon juice, then some chilli flakes and some extra salt and pepper. Enjoy!