BURRATA WITH RADICCHIO, FENNEL AND CLEMENTINE SALAD, WITH LEWIS DE HAAS
Bringing people together is what the festive season is all about. This year, to mark the beginning of the holidays, we threw a festive lunch for growers at Wolves Lane Centre in Haringey, with food by Lewis de Haas, Executive Chef at Crispin, whose kitchen Wolves Lane helps to supply.
Lewis designed four recipes for the day. For this, the first, he used radicchio and clementines from our Festive Peak Season Box, in a crisp but intensely creamy and refreshing festive starter.
Read on for the recipe, and to hear more from Lewis on alternatives to heavy festive dishes, the importance of spotlighting vegetables, and Crispin’s relationship with Wolves Lane.
BURRATA WITH RADICCHIO, FENNEL AND CLEMENTINE SALAD
INGREDIENTS
400g burrata
1 head radicchio (or a mix of different varieties)
½ bunch fennel herb
2 clementines
10ml white wine vinegar
50ml olive oil
Salt and pepper
METHOD
Remove the core from the radicchio, separate the leaves, wash and drain
Peel the clementines and separate the segments
Tear the burrata on the serving plate and season with 10ml of the olive oil, salt and pepper
Pick the fennel herb into smaller fronds
In a mixing bowl place the radicchio, fennel herb, and clementines, and add white wine vinegar and the remaining olive oil
Season with salt and pepper and mix
Serve next to the burrata
Lewis on Wolves Lane, connection over food, and seasonal ingredients:
It’s important day-to-day anyway to bring people together over food, and have that vehicle for people to meet and to catch up. We love working with Wolves Lane because when it comes to our produce, we want to go as far as we can to the start of the growing process.
I think from a restaurant point of view, we also have a responsibility to be a support network in our purchasing, and in awareness-raising. We’re an independent group with autonomy on the menu, and working with Wolves Lane is a great part of that.
The inspiration for my recipes always comes from what’s great right now, and what’s available. With the burrata, we kept it quite light and fresh, and this time of year, it’s quite nice to have that difference. We always love the Delica pumpkin, too – the flavour is super, after the curing process.
What people might traditionally see as a more humble fruit or vegetable like a parsnip or an apple, I love to use, too. There’s such an abundance of root vegetables and winter vegetables this time of year, but I love them in a slaw or something lighter. It’s a good alternative to those heavy, roasted dishes. I want to give vegetables, that people might associate with just being a side order, a bit more prominence.
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PEAK SEASON BOX
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