Salads, generally speaking, are the least sensual of all foods. They’re intellectual, straightforward: a combination of ingredients chosen for harmony and substance. Sensual foods derail the logical. They’re about being and wanting, about wanting things that glisten and drip and quiver like a three-minute egg over salty, pink gravlax or a ribbon of cream in a velvety, wine-soaked meat sauce.
But, today! I’m proud to bring you a salad that checks the boxes for things that burst and ooze and call your name from the table. It starts with an earthy layer of radicchio, balanced by the sweet acid-pop of citrus, pickled fennel, and balsamic reduction. Then, the luscious, fat-on-fat combination of burrata and olive oil. Those two things hold all the other flavors, as fat tends to, elevating them to some kind of salad nirvana that is indeed sensuous.
I crave this salad (another thing I never say about a salad) when winter gives way to spring and fennel and citrus are both abundant at the market. I made the pictured version with Cara Cara oranges, sweeter and less acidic than their Navel counterparts. But I think Blood Oranges lend themselves beautifully to savory dishes and would also be delicious (not to mention stunning) in this recipe.
Method:
For the Quick-Pickled Fennel:
- Place the sliced fennel , peppercorns, and orange peel in a mason jar or heat-safe bowl. Toss to make sure peppercorns are evenly distributed.
- In a medium sauce pan, combine the vinegar, water, salt, and sugar. Bring to very gentle simmer over medium heat, turning the heat down so it stays at an almost-simmer. Gently stir the sugar and salt into the liquid until it’s incorporated.
- Turn off the heat and pour the pickling liquid over the fennel and let it sit for a minimum of 15 minutes (that’s really all it takes for it to taste “pickled.”)
For the Dressing:
- In a small saucepan, heat the balsamic vinegar over low heat until just simmering.
- Move the vinegar around the pan, letting it thicken. Once the texture feels syrupy, promptly remove the vinegar from the heat and pour into a salad dressing cruet or small bowl. It will thicken even more as it cools.
For the Salad:
- Roughly chop or tear the radicchio leaves and arrange them on a large serving plate or in a shallow serving bowl. If the leaves are still damp from being rinsed, pat them try with a towel.
- Prep the oranges: slice off the tops and bottoms and stand the oranges upright on a cutting board. Run your knife between the rind/white pith and the fruit in vertical sections, starting at the top and following the shape of the fruit down to the bottom. Continue all the way around until you’ve peeled off all of the rind and pith. Then cut the oranges into round slices.
- Layer the orange slices and pickled fennel (as soon as it cools and gets flavorful) over the radicchio. Top with burrata (leave whole or split open for a dramatic effect, like you would a runny egg).
- Dress the salad pouring the olive oil generously and drizzling the balsamic reduction over everything. Garnish with the mint leaves and flaky salt and black pepper to taste.
