Bart's Recipes
Take the burrata out of the fridge half an hour before serving. When cold, the core is firm and tastes of almost nothing; at room temperature, the cream inside becomes liquid and the slightly acidic milk flavor is released.
Dry-toast the hazelnuts in a frying pan over medium-high heat until the skins crack and loosen. Rub them in a clean tea towel to remove the bitter skins, let them cool, and chop them roughly.
Cut the fennel bulb in half, remove the tough core, and shave the halves into paper-thin slices using a mandoline or a sharp knife. Place them in ice-cold water for five minutes. The cells will absorb water, causing the slices to curl up and become crispy instead of limp. Drain and pat them thoroughly dry, otherwise the water will dilute your dressing.
Halve half of the blackberries and leave the rest whole. Toss the fennel with the arugula, two tablespoons of olive oil, a generous squeeze of lemon juice, salt, and black pepper.
Arrange the salad on a large plate and place the burrata in the center. Cut it open so the cream flows out, and drizzle with the remaining olive oil and a pinch of salt.
Distribute the blackberries around it, drizzle the balsamic vinegar over in small dots, and scatter the hazelnuts and plenty of torn basil over the top.
