Burrata, caviar, and stone fruit already go hard. But this one hits different. Recipe by Ross Deutsch @thisguycooks
INGREDIENTS
Pickled Charred Fennel & Nectarine Salad
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Fennel x 1 bulb, shaved thin on mandolin
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Bona Furtuna Everyday Olive Oil x 1 tbsp
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Water x ½ cup
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White wine vinegar x ½ cup
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Kosher salt x 1 tsp
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Sugar x 1 tsp
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Vanilla extract x ¼ tsp
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Pink peppercorns x ½ tsp
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Fresh thyme x 2 sprigs
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Tarragon x 2 sprigs
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Nectarine x 1, ripe, cut into bite-sized pieces
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Bona Furtuna Forté Olive Oil x 2 tbsp
TO FINISH
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Burrata x 1 ball (8 oz total)
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Greens x handful
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ROE Caviar x 1 large spoonful (measure with your heart)
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Aged balsamic vinegar x 1 tbsp, for drizzling
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Flaky salt x to taste
RECIPE
Char the Fennel
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Heat 1 tbsp olive oil in a cast iron or stainless pan over medium-high.
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Add shaved fennel and cook until lightly charred, about 2 minutes, tossing occasionally until lightly charred
Pickle the Fennel
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In a bowl, combine water, vinegar, salt, sugar, vanilla extract, pink peppercorns, thyme, and tarragon.
- Pour over the charred fennel. Let sit for 2 hours or overnight in a sealed container in the fridge.
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Strain the fennel once pickled removing the aromatics and peppercorns.
Marinate the Fennel
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In a small bowl, toss the strained fennel with Bona Furtuna Forté (or your finest Extra Virgin Olive Oil). Let marinate 20 minutes at room temperature.
Assemble the Dish
- Set your greens in the center of a plate making space in the center and nestle in the burrata.
- Assemble the fennel aroudn the + nectarine salad generously around the cheese.
- Drizzle with more Forté EVOO and dot aged balsamic across the plate.
- Cut a small crevice in the top of the burrata. Gently place a large dollop of ROE Caviar into the opening.
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Finish with flaky salt to taste.
To Plate
Serve on a chilled ceramic plate with crusty sourdough or griddled focaccia on the side. Spoon up with intention.