Citrus Salad with Green Olives, Burrata, and Honey-Roasted Pistachios
FROM VEG FORWARD
With its sunny citrus and vivid green olives, this salad is a bright spot at a dull time of year. It’s optimal to use at least two varieties of citrus, so you get a mix of colors and flavors, but even regular navel oranges are fine. Burrata dolloped onto the plate contributes a decadent creaminess that blends with the tangy flavors of the citrus and the olives. Add the fresh snap of fennel and endive and the crunch of honey-roasted pistachios, and you’ll have a salad that throws a great party in your mouth.
SERVES 4
For the nuts:
1 large egg white
2 tablespoons honey
1 teaspoon olive oil
¼ teaspoon cayenne pepper (or a little less if you don't like spicy)
3 ounces/85 g raw pistachios (heaping ½ cup)
¼ teaspoon kosher salt, or more to taste
For the salad:
½ to ¾ of a large fennel bulb, fronds reserved
1 head Belgian endive
3 medium or 4 small oranges, like caracara, blood oranges, Minneola tangelos, navel, or a mix
12 Castelvetrano olives, pitted
2 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
8 ounces burrata cheese
To make the nuts: Heat oven to 350℉ and line a small baking sheet with parchment. Beat the egg white in a small bowl with a fork until foamy. Mix in the honey, oil, and cayenne. Add the nuts and stir to coat. Transfer to the baking sheet (the nuts will be in a big puddle—that’s what you want) and bake for 25 to 30 minutes, removing from the oven every 5 minutes to stir with a spatula and spread out. After the first 10 minutes, sprinkle with the salt.
When the nuts are done, pull the parchment off the pan and let cool completely on the counter. They will crisp up as they cool. If not using right away, store in an airtight container for up to 2 weeks.
To make the salad: Trim the fennel and cut into quarters. Shave thinly using a mandoline. Alternatively, slice as thinly as possible by hand. Trim the root end of the endive, and cut into long, thin pieces. Trim the pith and peel from the oranges and slice into rounds. Tear the olives into large pieces.
In a small bowl, use a fork to mix together the lemon juice, olive oil, and salt and pepper to taste.
Assemble individual salads on plates, starting with the fennel and endive, followed by the oranges and olives. Drizzle the dressing over top, using only what you need and serving any extra on the side. Sprinkle with the nuts, fennel fronds, and salt and pepper to taste.
Dollop a generous spoonful of burrata on the side of each plate and serve.
