- 1 Treviso radicchio (200g), leaves separated, torn (see tips)
- 4 small blood oranges (720g), peeled, sliced thinly
- 2 baby fennel bulbs (260g), shaved, fronds reserved
- 3 x 150g burrata
- ¾ cup small basil leaves
- dried chilli flakes, to serve
- black olive dressing
- ¹⁄³ cup (50g) pitted Kalamata olives
- 1 small clove garlic, crushed
- 1 tbsp finely grated
- blood orange rind
- 1 tsp fennel seeds, crushed coarsely
- ½ cup (125ml) Cobram Estate Light Flavour Extra Virgin Olive Oil
- 2 tbsp red wine vinegar
- 2 tbsp blood orange juice
- 2 tsp honey
- Make the black olive dressing: Blend or process olives, garlic, blood orange rind, half the crushed fennel seeds and the extra virgin olive oil until finely chopped. Transfer mixture to a medium bowl; stir in vinegar, blood orange juice and honey. Season with pepper.
- Layer radicchio, orange slices and shaved fennel in a large wide serving bowl. Arrange burrata on top, then drizzle with the black olive dressing. Scatter with reserved fennel fronds and basil.
- Serve salad sprinkled with chilli flakes and remaining crushed fennel seeds.
Tip: Treviso radicchio is a more elongated variety, as opposed to its round cousin. If you have one, use a mandoline or V-slicer to cut the fennel into very thin slices. You can use regular oranges instead of the blood oranges, and fresh mozzarella or slices of gorgonzola instead of the burrata, if you prefer.
Italian, available where all good books are sold and at awwcookbooks.com.au
Photography John Paul Urizar Alicia Taylor Stylists Kate Brown Amber De Florio