The days are getting longer ( yippeee) and I am craving some sunshine. In Brussels it might not be easy to come by real sunshine so I add it to my plate. Citrus can be grown in wet and cold Belgium, proof is my mom has tons, tons and tons of lemons from only a few trees in her garden. She does have to put the trees in the greenhouse to overwinter but a great harvest every winter.
Check out the lemon preserves I made, HERE
BURRATA – this Italian fresh cow milk cheese has a solid outer mozzarella shell and inside it has a soft creamy stracciatella ooziness. Basically the 3 stages of Italian fresh cheese goes from stracciatella , which is a really runny soft cheese, to Burrata that has the solid shell and mozzarella which is solid.
TIPS – I used winter citrus: blood oranges, oranges, tangerines and grapefruit, use which ever combo you like. If you are not into kale, replace it by Swiss chard, coming into season now. If you wanna amp it up add some freekeh, quinoa or coucous pearls.
My winter citrus, crispy kale and creamy burrata salad
Yield 2 portios
Ingredients
- 1 blood orange
- 1 orange
- 1 pink grapefruit
- 1 tangerine
- a few springs of kale
- olive oil
- salt and pepper
Instructions
- Slice the peel of the citrus. Slice the citrus diagonally in slices. Layer on the plate.
- Tear the kale leaves from the stem ( you can use those in soup or in a veg tarte), heat some olive oil in a frying pan and add the kale, fry till tender. Add ot the citrus slices.
- Top the citrus and kale with the burrata, season with salt and pepper and a drizzle of great quality olive oil and enjoy!
Notes
on www.leeksandhighheels.com by Sandra Slawinski
Written and photographed by Sandra Slawinski without commercial deals. I used a plate from ZaraHome, dishtowel from Dille & Kamille
