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Citrus salad with candied pistachios and burrata

Name: Citrus salad with burrata recipe
Yield: 6
Ingredients: 40.00 ml caster sugar; 55g pistachio; 1 ruby grapefruit, peeled, pith removed, thinly sliced (see note); 1 yellow grapefruit, peeled, pith removed, thinly sliced (see note); 3 oranges, peeled, pith removed, thinly sliced (see note); 40.00 ml extra virgin olive oil; 1 tsp Dijon mustard; Mint leaves, to serve; 2 x 100g balls burrata

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Citrus salad with candied pistachios and burrata

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by Alex McCabe

KIP&CO FOUNDER

Nov 20, 2023

This creamy and tart salad is simply the zest. Perfect for any summer spread.

2 tbs caster sugar
1/3 cup (55g) shelled pistachios
1 ruby grapefruit, peeled, pith removed, thinly sliced (see note)
1 yellow grapefruit, peeled, pith removed, thinly sliced (see note)
3 oranges, peeled, pith removed, thinly sliced (see note)
2 tbs extra virgin olive oil
1 tsp Dijon mustard
Mint leaves, to serve
2 x 100g balls burrata

Method

1.

Line a plate with baking paper. Place sugar and 1 tbs water in a frypan over medium heat. Stir until sugar dissolves. Increase heat to high and cook, without stirring, until golden. Add pistachios and quickly stir until coated in caramel. Transfer to the prepared plate and set aside to cool. When cool enough to handle, coarsely chop the nuts.
2.

Using a fork, whisk 1 tbs reserved citrus juice (see note) in a small bowl with the oil and mustard. Season with salt flakes and freshly ground black pepper.
3.

Arrange citrus slices, overlapping, on a serving platter. Sprinkle with mint and candied pistachio. Top with burrata and drizzle with dressing. Season with salt flakes and freshly ground pepper, to serve.