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
Recipe by Leeks and High Heels at https://leeksandhighheels.com/recipes/winter/my-winter-citrus-crispy-kale-and-creamy-burrata-salad-2/