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Lemon and Olive Oil Marinated Fennel with Burrata and Mint

The weather is brightening up across the country, the snow is melting, and flowers are beginning to pop up. Celebrate the arrival of spring with this light and bright salad dish, featuring creamy burrata and flavorful fennel.

The transition from winter into spring trades simmering for tossing, ladles in pots for bare hands in salad bowls. Fennel, with its crisp texture and bright, clean flavor, provides the perfect foundation for such a shift in taste: braised in cream to serve on a snowy afternoon, it can also be coaxed into submission with a brief marinade of lemon and olive oil. Burrata, the sexy cousin of buffalo mozzarella that is now easily found in many markets, has a sweet softness that’s perfect to spread on toast with a brisk bite of salad.

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Photo by Caroline Wright


Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.