10 minutes
A vibrant and fresh salad with creamy burrata, sweet tangerines, and peppery watercress.
Shallots, thinly sliced into rings
0 oz
tablespoons
to taste
to taste
Burrata
0 oz
Tangerines, peeled and sliced ½ inch thick
each
Small Spicy Greens (such As Watercress, Mizuna, Or Arugula)
cups
Olive Oil, for drizzling
tablespoons
Flaky Sea Salt, for sprinkling
to taste
1. Marinate Shallots
Place the thinly sliced shallots in a small bowl. Add the fresh lemon juice, a pinch of kosher salt, and a few grinds of black pepper. Toss the shallots gently, allowing them to soak in the lemon juice for about 5 minutes.
2. Prepare Burrata
Place the burrata on a serving platter. If the burrata is very ripe and soft, tear it gently into smaller pieces. Otherwise, you can slice or cut it into desired portions. Arrange the burrata to become the creamy centerpiece of your dish.
3. Add Tangerines
Scatter the tangerine slices around the burrata on the platter. The sweet and juicy tangerines complement the richness of the burrata beautifully.
4. Combine Shallots and Greens
Combine the marinated shallots with the small spicy greens in a mixing bowl. Season the mixture with a touch more kosher salt and black pepper, then toss everything together.
5. Assemble the Salad
Scatter the shallot and greens mixture around and over the burrata and tangerines on your platter. Finish the dish with a generous drizzle of olive oil over everything and sprinkle some flaky sea salt over the top.
Choose the freshest burrata, firm and heavy tangerines, fresh firm shallots, and crisp bright green watercress.
Gently tear burrata, layer ingredients thoughtfully, and use a bed of watercress for a visually stunning dish.
Taste and adjust with olive oil, acidity, and a touch of honey or chili flakes for complexity.
Sprinkle flaky sea salt and fresh crack of black pepper just before serving for texture and flavor depth.
Carefully cut away the peel, pith, and membrane to create visually appealing segments.
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