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Radicchio and Citrus Salad with Burrata

5.0

(5)

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Radicchio and citrus salad with burrata on a light green plate.
Photo by Michael Graydon & Nikole Herriott

We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.

Ingredients

4 servings

1/2 cup Marcona almonds
1 teaspoon plus 1 tablespoon sugar
1/4 teaspoon kosher salt, plus more
1 (8-ounce) ball burrata
6 tablespoon olive oil, divided
3 medium oranges, peeled, sliced into rounds
1 large head of radicchio, preferably Castelfranco, leaves separated
2 tablespoons sherry vinegar or red wine vinegar
1 teaspoon herbes de Provence

  1. Step 1

    Toast almonds in a dry medium skillet over medium heat, tossing often, until beginning to brown in spots, about 3 minutes. Add 1 tsp. sugar, 1/4 tsp. salt, and 2 Tbsp. water. Remove from heat and stir with a heatproof rubber spatula until water is evaporated. Sprinkle in remaining 1 Tbsp. sugar and stir until almonds are coated. Transfer to a plate and let cool. Coarsely chop.

    Step 2

    Meanwhile, pulse burrata in a food processor to a coarse purée. It should look a little like cottage cheese. Add 2 Tbsp. oil and season with salt; pulse just to incorporate. (Or you can tear it with your hands, arrange on plates, and drizzle with the oil and sprinkle with salt.)

    Step 3

    Toss oranges, radicchio, vinegar, and remaining 4 Tbsp. oil in a large bowl to combine; season with salt.

    Step 4

    Divide burrata among plates and sprinkle with herbes de Provence; top with salad. Scatter almonds over.

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Reviews (5)

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  • Great, different salad. Used red radicchio, chopped in bite size pieces, otherwise as written, except used sliced almonds (what I had). All components made earlier in day (including burrata and olive oil in food processor), then refrigerated separately. Assembled at serving time. Processed Burrata was still lovely next day for leftovers. Served with the New York Strip Roast with Rosemary-Orange Crust from this site. Great complimentary salad. Love this salad!!!

    • lvillecook

    • Chicago

    • 12/10/2018

  • This is unbelievably good.

    • sandrajg

    • Snohomish, WA

    • 5/28/2018

  • This salad is amazing! Simple and so refreshing as well as versatile. It pairs well with any main course. I used burrata from Trader Joe’s and tore in small pieces. The dressing is delicious and the perfect complement to the citrus and cheese. Highly recommend!

    • bridgetmom

    • 2/4/2018

  • We have made this salad many times since discovering it about 2 months. We have found that we prefer arugula over the radicchio but otherwise we make it exactly as written. We use Trader Joe's burrata and their rosemary marcona almonds. Amazing!

    • ljta

    • San Diego

    • 1/7/2018

  • Wow! Radicchio and Citrus Salad with Burrata is outstanding among salads! This recipe is one of the most delectable early winter salads we have ever had! Our radicchio was red and I used pre-slivered almonds because that was what was available. Flexibility as a cook is a virtue! Tearing the burrata works fine and is satisfying to do. Make this today! You will love it!

    • csaundersiam

    • Portland, OR

    • 12/11/2017

Tags Salad Italian European Almond Nut Burrata Cheese Dairy Orange Citrus Fruit Radicchio Chicory Leafy Greens Vegetable Starter Side Lunch Brunch Dinner Vegetarian Gluten Free Quick Easy Saute Food Processor Bon Appétit

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