A fresh christmas starter, packed with blush oranges and juicy cherries.
Preheat the oven to 200c/180c fan. Place the breadcrumbs on a baking tray and mix with olive oil and some seasoning. Bake for 5 minutes and then toss with the lemon zest.
Slice the skin from the oranges and then cut into slices. Place the endive, burrata, oranges and cherries on a platter and set aside.
In a small bowl mix the basil, parsley, shallot, capers, oil and vinegar together.
Season and set aside.
When ready to serve, spoon the dressing over the salad and sprinkle with the breadcrumbs.
1 tbsp lemon zest
1 slice sourdough blitzed into crumbs
1 tbsp extra virgin olive oil
1 large ball burrata drained
10 fresh cherries pitted
3 blush oranges
1 head red or white chicory, leaves separated
2 tbsps chopped basil
2 tbsps chopped flat leaf parsley
2 tsps capers
1 shallot finely diced
2 tbsps extra virgin olive oil
2 tsps white wine vinegar
Sunny Side Up,
20 St Thomas Street,
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