Spring has sprung, and so have the irresistible ingredients in our lovely homes. So, to begin the festivities, we want to provide you with the recipe that will bring the zest of springtime to your kitchen, using the best of spring produce!

 

We’re presenting a Blood Orange and Burrata salad. We know this salad will provide that fresh feeling we all crave. Our recipe comes from BBC Food, curated by Matt Tebbutt from Saturday Kitchen Live.  

For this recipe, you will need:
 

(Serves 4) 

 

Ingredients 

For the salad 
 

2 blood oranges, 1 juiced, 1 peeled and segmented  

  

1 fennel bulb, thinly sliced lengthways 

  

1 small red chicory, thinly sliced lengthways 

  

1 Braeburn apple, peeled, cored and thinly sliced  

  

1 celery heart, thinly sliced lengthways 

  

2 large bulb spring onions, thinly sliced lengthways 

  

2 baby peppers, thinly sliced lengthways  

  

2 coloured baby heritage carrots, peeled and thinly sliced lengthways  

  

3 tbsp olive oil 

  

1 tbsp vinegar 

  

1 whole burrata 

 

Salt and freshly ground black pepper 

 

Do you want to know a trick on how to segment citrus? Then, head over to BBC Food’s Video on how to become an expert.  

  

For the dressing 

  

200g/7 oz anchovies 

  

4 garlic cloves 

  

Milk, to cover  

  

50ml/2fl oz double cream 

  

150g/5½ oz butter 

  

50ml/2fl oz olive oil 

 

Method

  1. For the dressing, heat the anchovies with the garlic in the milk until soft and the anchovies have dissolved. Add the cream, butter and oil. Bring to a simmer and then blend using a hand-blender to make a smooth, thickish paste. Cool before serving.  
  2. For the salad, juice one of the blood oranges and pour into a saucepan. Simmer until the juice has reduced in volume by half. Peel and segment the other blood orange.
  3. Toss the vegetables, apple and orange segments in a salad bowl with olive oil, vinegar, a splash of the reduced blood orange juice and season with salt and freshly ground black pepper. 
  4. Spread the anchovy dressing quite thickly on a large serving plate, put the whole burrata in the middle of the plate, and arrange the veg in a jumble around the outside. Serve. 

 

Bon Appetit! We hope this nutritious dish impresses those who get to savour its deliciousness!  

 Want to know more about using your lovely spring produce? Head to BBC Food, and scroll past their endless recipes full of unique flavours sure to satisfy anyone’s taste buds.  

 

To learn more about other fabulous recipes and restaurants, feel free to contact us; we would love to chat! 

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