Sprout’s Blood Orange And Creamy Burrata Winter Salad

Save this perfect sweet and savoury winter salad recipe …

Theo and Jack Kirwan, co-founders of acclaimed Dublin restaurants Sprout, are devoted to showing just how full flavoured a salad can be. Theo’s cookbook, Saladology, includes more than 100 recipes, ranging from attention-grabbing vegetables to noodles, pasta, fish and meat dishes.

The Irish Times called it, ‘Ottolenghi-style food … as good as it gets. Very tasty food that just happens to be healthy’ while Darina Allen said she was “thrilled to learn that the idea for Sprout and Co, and this inspiring book, was born during a eureka moment when Jack first tasted a freshly picked, super-ripe tomato from the gardens at Ballymaloe Cookery School”.

Serves 4

Ingredients

3 oranges (I used a mix of regular and blood oranges, but you can use any kind)
1 ripe mango
1 red onion
200g burrata
Small handful of Thai basil or regular basil leaves

For the black pepper viniagrette

2 tbsp extra virgin olive oil
juice 1/2 lemon
1 tbsp red wine vinegar
1 1/2 tsp runny honey
pinch flaky sea salt
lots of freshly ground black pepper

Method

1. Slice off the top and bottom of the oranges, then peel the skin off with a sharp serrated knife, removing as much of the white pith as you can. Slice the oranges into rounds 1cm thick.

2. Slice off the skin of the mango, cut the flesh into evenly sized pieces, discarding the stone.

3. Thinly slice the red onion into rounds and arrange on a serving platter together with the orange slices and mango pieces.

4. To make the dressing, add all the ingredients to a small bowl, finishing with A LOT of black pepper – I like to add about 20 twists. Whisk together, then taste and adjust the seasoning.

5. Break the burrata on to the platter, then add the basil, followed by the dressing.

SEE MORE: Cherie Denham’s Winter Salad With Cashel Blue And Chilli Dressing