Go Back
–+ servings
Print Pin

Roasted Rhubarb Fennel Salad with Burrata

Course Appetizer, Salad
Prep Time 30 minutes
Cook Time 15 minutes
Servings 4 servings

Ingredients

Roasted Rhubarb

  • 4 cups chopped rhubarb
  • 1 cup sugar

Rhubarb Vinaigrette

  • 3 tbsp champagne wine vinegar
  • 2 tbsp reserved syrup from roasting
  • 2 tsp Dijon mustard
  • ¼ tsp kosher salt
  • pinch pepper
  • 1 tbsp finely chopped shallots
  • ⅓ cup light olive oil

To serve

  • 2 fennel bulbs
  • 2 whole burrata

Instructions

Roasted Rhubarb

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside. Wash the rhubarb and cut on the bias into thick chunks. Try not to make the pieces too small or they might fall apart after roasting. Spread the rhubarb out on the baking sheet in a single layer.
  • Sprinkle the sugar evenly over the rhubarb - no need to stir it together. Roast the rhubarb for 12 to 15 minutes or until the rhubarb is fork tender. When done, use a flipper to carefully transfer the roasted rhubarb in a single layer onto a plate or platter to cool. Allow the rhubarb to cool to room temperature before making the salad. The rhubarb can be made ahead of time and stored in the fridge until serving.
  • Reserve about 2 tablespoons of the syrup from the baking sheet for the vinaigrette. Collect the syrup while the pan is still hot as it can become too thick to pour off when it cools.

Rhubarb Vinaigrette

  • In a small bowl combine the reserved rhubarb syrup, champagne wine vinegar, Dijon mustard, kosher salt, and pepper. Whisk together until smooth. Add the finely diced shallots. Slowly add the olive oil, whisking constantly to emulsify the dressing.

To serve

  • Trim the bottom of the fennel bulb and remove the stalks. Reserve the fennel fronds for garnish. Use a mandolin or sharp knife to thinly shave the fennel, starting at the top. Set the shaved fennel aside. Pluck the fronds into small sprigs and set aside.
  • To serve the salad, drizzle the shaved fennel with a little vinaigrette and toss together. On a serving platter, arrange the burrata cheese on one side. Spread half of the dressed fennel on the platter around the cheese. Scatter half of the roasted rhubarb over the fennel and drizzle with a little vinaigrette. Repeat the layers with the remaining fennel, roasted rhubarb, and vinaigrette. Sprinkle with the fennel fronds for garnish and enjoy!