Blood Orange, Burrata and Pistachio Salad
This Blood Orange, Buratta, and Pistachio Salad is an effortless and light wintertime dish that strikes a perfect balance of creamy, crunchy, citrusy, and savory.
- 2 cara cara oranges
- 2 blood oranges
- 6 ounces burrata cheese
- ½ cup pomegranate seeds
- ¼ cup pistachios, roughly chopped
- 1 tablespoon chia seeds
- 1 teaspoon sumac
- 5 tablespoons olive oil
- 1 teaspoon flakey sea salt
- 1 teaspoon fresh cracked black pepper
- 1 ounce watercress
- 1 bunch mint, torn into pieces
- Slice a thin sliver off the top and bottom of each orange so that the orange stands flat. Then use a small sharp knife to carefully cut downwards along the curve of the orange to remove the remaining rind and the pith (the white membrane). After peeling, slice the oranges into segments.
- You can use one of two methods to burn the orange slices: either use a kitchen torch (highly recommended) or heat a frying pan on very high heat until scorching hot, brush a little olive oil onto both sides of the orange slices, and place them in the pan. Cook until they begin to lightly blacken/charr, about 30 seconds.
- Place the burrata cheese directly in the center of a serving plate and either leave it whole or pull it apart into quarters if you like. Arrange the orange slices around the cheese in alternating colors. Scatter the pomegranate seeds, pistachios, chia seeds, and sumac on top. Drizzle with olive oil, season with flakey salt and fresh cracked pepper, and scatter the watercress and torn mint on top. Serve immediately.