Burrata Cheese with Shaved Vegetable Salad

Name: Burrata Cheese with Shaved Vegetable Salad
Yield: 4 servings
Ingredients: 1 2 heads of Belgian endive; 1 2 celery stalks plus 1 cup pale green and yellow inner celery leaves (from about 1 large bunch); 1 1 fresh fennel bulb, trimmed; 1 4 tablespoons Tuscan-style extra-virgin olive oil, divided; 1 2 tablespoons fresh lemon juice; 1 2 4-ounce rounds burrata cheese; 1 Freshly ground black pepper

From the kitchen of Carly

Crisp shaved endive, celery, and fennel meet creamy burrata in this elegant, minimal salad. Bright lemon and good olive oil let each ingredient shine without fuss. It's the kind of dish that tastes expensive but comes together in minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 heads of Belgian endive
12 celery stalks plus 1 cup pale green and yellow inner celery leaves (from about 1 large bunch)
11 fresh fennel bulb, trimmed
14 tablespoons Tuscan-style extra-virgin olive oil, divided
12 tablespoons fresh lemon juice
12 4-ounce rounds burrata cheese
1Freshly ground black pepper

Instructions

Using mandolin or V-slicer or large sharp knife, very thinly slice endive, celery stalks, and fennel bulb crosswise. Combine sliced vegetables and celery leaves in medium bowl. Add 3 tablespoons oil and lemon juice and toss to coat. Season salad with salt and ground black pepper.
Cut each burrata cheese round into 6 wedges or pieces. Divide salad among plates. Top each with 3 cheese wedges. Drizzle 1 tablespoon oil over cheese; sprinkle with ground black pepper.