This is a very different and satisfying salad that is perfect for lunch, or as a light starter salad with dinner. I think you’ll find that the creamy, rich burrata is a perfect complement to the tang of thinly sliced fennel and lemon.
2 large fennel bulbs (cored and sliced thin)
1 1/2 tablespoons extra-virgin olive oil + more for finishing
1 teaspoon fresh lemon zest
½ teaspoon salt
Fresh ground black pepper to taste
1 tablespoon fresh lemon juice
8 ounces burrata
¼ cup fresh mint leaves (torn)
Chill four salad plates.
In a medium bowl, combine the fennel with the oil, lemon zest, salt, and a few grinds of pepper (or to taste). Let stand for 15 minutes.
Arrange the fennel on the plates and drizzle with the lemon juice. Tear the burrata into large pieces, taking care with the creamy filling, and scatter them over the fennel. Sprinkle the mint leaves over the fennel. Finish with a drizzle of olive oil and more salt and pepper (if needed).