Califonia Bountiful
Side Dish






Mixed chicory salad with citrus, burrata and sherry vinaigrette

This sweet sherry vinaigrette pairs well with bitter chicories and a rich burrata cheese for a filling seasonal salad.

Chef Ola Fendert
Tratto, San Francisco



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Ingredients

Sherry vinaigrette
2 cups extra virgin olive oil
1 cup blended oil
1 cup aged sherry vinegar
1/4 cup minced shallots
1 tbsp. kosher salt
2 tsp. sugar
Pepper, to taste

Salad
2 heads mixed chicories (Castelfranco, pink radicchio, red endives or your favorite), leaves separated and torn
1 grapefruit, segmented
1 blood orange, segmented
2 tangerines or 1 Cara Cara orange, segmented
1/2 cup sherry vinaigrette
1 cup fresh burrata cheese
32 Marcona almonds
2 tbsp. extra virgin olive oil
40 leaves Italian parsley

Instructions

For vinaigrette: Whisk all ingredients in a bowl and adjust seasoning. Let sit for 20 minutes before using. Leftover vinaigrette can be stored in your refrigerator for up to a week.

For salad: Place chicory and citrus in a bowl and toss with 1/2 cup vinaigrette. Set aside. Place burrata on a plate. Sprinkle almonds on burrata, drizzle with olive oil and place chicory and citrus mixture on top. Garnish with parsley. 

Serves 4




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