Recipe of the Week | Lemon-Fresh Fennel Salad with Burrata

Fennel Salad with Burrata | Photo Credit Randolph Graham

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)

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 chilled 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, leaving smaller ones whole and tearing large ones. Finish with a drizzle of olive oil and more salt and pepper (if needed).


Randolph Graham, a recent cooking class checking the soups


Chef Randy’s latest book: Ojai Valley Make Ahead Cookbook on Sale at AMAZON

For additional recipes, see Chef Randy’s website at

Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at for more recipes.

Visit his author’s page on Amazon for culinary inspiration!  



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