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
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!
To find out how our approach can help you - send us the form below with some basic information and we'll be in touch to discuss the finer details.