SERVES: 4-6 | PREPARE:30 mins
Start by chopping the ends off the fennel, then in half and removing the core. Slice very thinly and transfer to a bowl. Add the olive oil, lemon juice and minced garlic and toss to coat. Season generously and allow to stand for 25-30 minutes.
While the fennel is marinating slice the bread roughly into 1 inch pieces. Brush with olive oil and then rub with the garlic halves. This will give the bread a garlicy hint but it won’t overpower. Now heat a griddle pan and lightly grease with olive oil. Place the bread on to cook, we want them nicely coloured but not burnt so keep an eye on them.
To assemble the salad scatter the fennel over a serving dish, tear over the burrata and dot the mint leaves. Serve with an extra drizzle of olive oil, plenty of black pepper and those delicious mini garlic toasts.
Recipe devised by @claudialicious, for more recipes please check out her website: Claudialicious or visit www.claudialicious.co.uk
2 medium fennel bulbs
3 tbsp olive oil
3 tbsp fresh lemon juice
2 cloves of garlic, 1 minced and 1 chopped in half
200g ball of burrata
1 ciabatta loaf
Salt & pepper
A small bunch of mint
Pinot Grigio delle Venezie
Tasting notes: Straw yellow in colour with a bouquet that is light and delicate on the nose, characterised by a subtle elegant floral nuance followed by notes of golden delicious apples and distinctive vegetal notes. Dry and medium-bodied, the palate faithfully reflects the nose, with a tangy finsh.