Burrata can be a little pricey, but high quality mozzarella makes for a perfect substitute here. Prep the dressing beforehand for a super-speedy veggie-friendly dish.
For the dressing
- 6 tbsp orange juice, or to taste
- 1 tbsp lemon juice
- 2 tsp runny honey, or to taste
- 6 tbsp extra virgin olive oil (fruity rather than grassy), plus more for the burrata
- salt and pepper
For the salad
- 2 oranges
- 1 pink grapefruit
- 1 white grapefruit
- 1 large fennel bulb
- about 30 top-quality black olives, pitted
- 2 x 200g tubs of burrata cheese
- Make the dressing by putting all the ingredients for it in a cup and whisking together with a fork. Taste for seasoning and balance.
- Cut a slice from the bottom and top of each citrus fruit so they have a flat base on which to sit.
- Using a very sharp knife, cut the rind and the pith off, removing them in strips from top to bottom and working your way round the fruit. Now slice the fruits, removing any seeds you see.
- Quarter the fennel and remove the coarse outer leaves. Trim off any fronds and keep them for later. Remove the core from each quarter, but don't allow the quarters to fall apart. Cut very finely – wafer-thin slices are best – using a mandolin if you have one, or a very sharp knife.
- Carefully toss the fennel, citrus and olives together, or arrange them on plates, with the dressing.
- Drain the burrata cheeses (be careful, they're fragile), then tear into pieces and put on top of the salad. Alternatively, serve them whole.
- Drizzle with extra virgin olive oil and grind black pepper over the top. Serve immediately.
From Simple by Diana Henry; photograph by Laura Edwards. Mitchell Beazley, £25 octopusbooks.co.uk.