{ Shaved Fennel + Citrus Salad }

This eye-catching salad is as flavourful as it is gorgeous! The star that hails from our market garden in this is the fennel, however those greens (use arugula or beet greens) and red onion slivers also make their way from our tasty veggie patch. We seriously can’t get enough of this fresh and summery salad combo dressed with its drizzle of sweet and tangy dressing (homemade using that local Wildflower Bride Farms honey!), crunchy pumpkin seeds, and creamy burrata cheese– it’s ohh so good.

Fennel, that bulbous feathery veg, slices up like celery but with a mild licorice flavour. It pairs beautifully with pops of citrus and sweetness, hence this winning delicious combo. The addition of burrata adds the element of creamy richness to the plate, taking this little number to a whole other level.

What is burrata? It is an Italian fresh cheese made from a mix of mozzarella and cream (burrata meaning “buttery” in Italian), you can find it at your local Italian market (Edmonton/Calgary, see Italian Centre Shop). An entire eating experience of its own, this cheese is formed leaving the outer layer with a thin soft shell (much like a buffalo mozzarella ball) but encapsulating a soft, creamy mixture of curd and fresh cream inside. Cutting in will yield a delicious creamy-filled middle which gently spills out.

We are over-the-moon to be sharing this exquisite recipe (and stunning photographs) with you all created for our farm by one of our favourite Edmonton food bloggers, Jessica Musslewhite of MUSHROOMS & THYME blog. (For more stunning food inspiration, be sure to check her out!) We are so excited to be growing fresh, delicious vegetables for our local community, and we hope you all enjoy!

Print Recipe

Shaved Fennel + Citrus Salad

Ingredients

Salad:

  • 1 fennel bulb, cored and thinly shaved (reserve fronds for garnish)
  • 2-3 oranges, peeled and cut into thin slices (reserve any juice for dressing)
  • 2 cups arugula or beet greens
  • 1/4 cup pumpkin seeds
  • 1/4 cup thinly sliced red onions
  • 1-2 balls burrata cheese*

Dressing:

  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 1 tbsp whole coriander, crushed
  • Reserved juice from orange segments
  • Salt and pepper, to taste

Instructions

  • Prep the salad ingredients and place in a large shallow bowl or salad bowl. Use a mandoline to thinly slice the fennel bulb if possible.
  • Make the dressing by placing all the ingredients in a small bowl and whisking until combined. Season with salt and pepper to taste last.
  • Dressed the salad when ready serve. Garnish with fennel fronds and edible flowers like nasturtium petals, borage, kale flowers, or pansies. Serve with 1-2 burrata cheese balls. Alternatively, you can crumble goat cheese on top as a substitute for burrata.  

Notes

* You can find burrata at your local Italian market. Burrata, meaning "buttery" in Italian, is a fresh cheese made from a mix of mozzarella and cream. The cheese making process leaves the outer layer to form a thin soft shell (much like a buffalo mozzarella ball) which encapsulating a soft, creamy mixture of curd and fresh cream inside. An eating experience of its own!