Fennel, Persian Cucumber, Celery Salad, Burrata & Sunny Side Eggs

RECIPES | FEBRUARY 2017

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artSAVOR 75

Fennel, Persian Cucumber, Celery Salad,
Burrata & Sunny Side Eggs

RECIPE CONTRIBUTOR | HOMEIRAStyle

This light, fresh salad is bright with crunchy and creamy goodness. This could be a gorgeous breakfast or brunch or the perfect starter to a farm-to-table dinner. Mediterranean leek and dill in artSAVOR 75 delivers a smoky and mysterious essence that enhances the delicious factor seven-fold.

artSAVOR 75 Ingredients

Dill, Parsley, Leek, Basil, Salt, Pepper, Herbs & Spices

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Breakfast, Brunch, Salad, Starter, Light Entree
Serves 4

INGREDIENTS

Salad
1 Fennel Bulb with Fronds
4 Celery Stalk, thinly sliced
3 Persian Cucumber, thinly sliced
4T Olive Oil
4T Lemon Juice, freshly squeezed
¼C artSAVOR 75, already mixed in oil (See Instructions below)
D Flaky Sea Salt and Pepper, freshly ground
1 Burrata Cheese Ball, Sliced into quarters
2T Bacon, fried and diced
4 Eggs, fried, sunny side up

Garnish
Micro Greens
Black Pepper, coarsely ground

DIRECTIONS

STEP 1
Cut away fennel bulb from stems, reserving fronds
Using a mandoline, thinly slice fennel bulb
Roughly chop reserved fronds
Thinly slice celery and cucumber

STEP 2
Toss fennel and celery to coat with lemon juice and artSAVOR mixture
Cover and refrigerate for 1 hour

STEP 3
Toss cucumber with olive oil
Season with salt and pepper
Refrigerate for 15 minutes before serving

STEP 4
Gently fry eggs sunny side up
Place on paper towel to absorb

PLATING / SERVICE

Arrange ¼ of fennel and cucumber mixture in the middle of four plates
Top with Burrata cheese and fried egg
Garnish each plate with bacon crumbles
Season with coarsely cracked black pepper
Garnish with micro greens
Serve immediately

artSAVOR MIXTURE

For even flavor in every bite, combine one entire package of artSAVOR with ¼C Olive oil.
Store unused mixture preferably in an airtight glass container in the refrigerator for future use.
artSAVOR blends mixed in oil will keep refrigerated for up to 90 days.

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