Fennel, Persian Cucumber, Celery Salad, Burrata & Sunny Side Eggs
RECIPES | FEBRUARY 2017
Fennel, Persian Cucumber, Celery Salad,
Burrata & Sunny Side Eggs
RECIPE CONTRIBUTOR | HOMEIRAStyle
artSAVOR 75 Ingredients
Dill, Parsley, Leek, Basil, Salt, Pepper, Herbs & Spices
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.