Food, travel and photography

Radicchio citrus and burrata salad

Radicchio citrus and burrata salad

When I discovered this cute, tempting salad at my favorite vegetable market, I had to go on the internet to look for a recipe. And I found Magali the founder of Quatre Saisons au Jardin website who authorized the publication of her recipe on my site. Thanks again Magali!

Radicchio citrus and burrata salad

6 May 2021
: Serves 4
: 10 min
: 3 min
: 15 min
: Very easy

This good-looking salad is crispy and a little bitter.


  • A few radicchio Castefranco salad leaves
  • ½ a cup almonds
  • 4 burratas
  • 2 medium-size oranges
  • A few croutons
  • 1 tsp caster sugar
  • Salt, pepper
  • 1 TBS Xeres or red wine vinegar
  • A dash of olive oil
  • 1 tsp of dry herbes de Provence
  • Step 1 Roast the almonds in a frying pan. Stir regularly. Add 1 tsp sugar, ¼ tsp salt and 2 tsp of water. Stir with a wooden spatula until the water has evaporated and remove from the stove. Store the almonds on a plate until cool, then roughly chop them.
  • Step 2 In the meantime, roughly mash the burrata with a fork. Add a dash of olive oil and salt and pepper. Prepare the vinaigrette with the olive oil, the Xeres vinegar and the salt and pepper.
  • Step 3 In a salad bowl, mix the rinsed and dried radicchio leaves with the vinaigrette.
  • Step 4 Peel and cut the oranges in slices
  • Step 5 To serve, place at the center of the plate the mashed burrata, the radicchio leaves, a few orange slices, and sprinkle a few roasted almonds over it. Add some croutons and Herbes de Provence and it’s ready!

Good to know!

You may notice that on the photo, I chose to use peeled quarters of blood oranges. I added avocados, lettuce, and I used a mozzarella di Bufala Campana instead of the burrata. It was simply divine!

In case you feel like using your own production, the good months to sow are between March and May, and in a greenhouse.

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