Fennel, Persian Cucumber, Celery & Burrata Cheese Salad with Sunny Side Up Eggs
INGREDIENTS
- 1 Fennel With Fronds, cored
- 4 Celery stalks, thinly sliced
- 3 Persian Cucumber, thinly sliced
- 4T Olive Oil
- 4T Lemon Juice, freshly squeezed
- Flaky sea salt and freshly ground black pepper, to taste
- 1 Burrata Cheese Ball, sliced
- 2T Bacon, roasted and diced
- 4 Eggs, poached
TOPPING
- Micro Greens
- Black peppercorns, coarsely ground
DIRECTIONS
- Cut away fennel bulb from stems and fronds
- Using a mandoline, thinly slice the fennel bulb
- Thinly slice stems and chop fronds
- Thinly slice celery and cucumber
- In a bowl, toss fennel and celery
- Add lemon juice to fennel mixture
- Refrigerator for 1 hour
- Add cucumber, olive oil, salt and pepper to fennel mixture
- Refrigerate for 15 minutes or more before serving
- Poach eggs and place on paper towel to get rid of excess water
ASSEMBLY AND PLATING
- Place fennel mixture in the middle of the plate
- Top with Burrata cheese
- Top with egg
- Sprinkle some bacon on the top
- Sprinkle with coarsely ground black pepper
- Top with some of micro greens and serve