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Cauliflower and fennel salad with lemon, almonds and burrata

Name: Cauliflower and fennel salad with lemon, almonds and burrata
Yield: 4
Ingredients: 80g (1⁄2 cup) almonds; 500g (about 1⁄2 medium) cauliflower, trimmed; 2 baby fennel bulbs, trimmed; Large handful of rocket or watercress sprigs; Handful of basil leaves, torn; 250g fresh burrata cheese, torn into 2cm pieces; 1 egg yolk; 1 tbs Dijon mustard; 1 tbs honey; 3 tsp finely grated lemon zest; 3 tbs lemon juice; 150ml olive oil

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by Leanne Kitchen

Cookbook author, food and travel writer

May 27, 2018

“Use hazelnuts if you prefer and regular mozzarella if you can’t find burrata," says Leanne Kitchen.

80g (1⁄2 cup) almonds
500g (about 1⁄2 medium) cauliflower, trimmed
2 baby fennel bulbs, trimmed
Large handful of rocket or watercress sprigs
Handful of basil leaves, torn
250g fresh burrata cheese, torn into 2cm pieces

Lemon dressing

1 egg yolk
1 tbs Dijon mustard
1 tbs honey
3 tsp finely grated lemon zest
3 tbs lemon juice
150ml olive oil

Method

1.

For the dressing, whisk egg yolk, mustard, honey and zest in a bowl until smooth, then stir in the lemon juice. Whisking continuously, add olive oil a little at a time (if you add it too quickly the dressing will curdle) until a thick, emulsified dressing forms. Season.
2.

Preheat oven to 180°C. Roast almonds on a baking tray for 15 minutes or until golden. Cool, then coarsely chop.
3.

Thinly slice cauliflower through its stalk. Cut fennel bulbs in half lengthways and thinly slice. Gently toss cauliflower and fennel in a large bowl with rocket, basil and burrata. Drizzle with dressing and toss again. Scatter with the almonds to serve.