Chicory with Burrata, Orange, Mint and Hazelnut
Burrata is a pimped-up mozzarella with extra cream. This dish works with any bitter leaves if they are charred, as long as they can hold their shape for the oozy burrata, orange and nut mixture.
Ingredients
Serves 4-6 as a side
4 heads of chicory
300g burrata
1 tbsp crushed hazelnuts
Small handful of mint leaves to garnish
Zest of ½ orange
DRESSING
50ml freshly squeezed orange
30ml good olive oil
Pinch of sea salt
2 anchovy fillets, finely chopped
1 tsp honey
Method
1. Cut the chicory in quarters lengthways and grill over direct heat until charred and cooked but still firm (10 minutes).
2. Zest half the orange and set aside.
3. Combine the dressing ingredients in a bowl.
4. Squash the burrata on a serving plate with the back of a spoon.
5. Lay the grilled chicory on the burrata leaving some cheese visible.
6. Drizzle with the dressing and top with hazelnuts, mint and orange zest.
More Recipes Ideas from Flame & Dame
Method
1. Cut the chicory in quarters lengthways and grill over direct heat until charred and cooked but still firm (10 minutes).
2. Zest half the orange and set aside.
3. Combine the dressing ingredients in a bowl.
4. Squash the burrata on a serving plate with the back of a spoon.
5. Lay the grilled chicory on the burrata leaving some cheese visible.
6. Drizzle with the dressing and top with hazelnuts, mint and orange zest.
