We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.
Recipe information
Yield
4 servings
Ingredients
1
1
1
1
6
3
1
2
1
Need to make a substitution?
Preparation
Step 1
Toast almonds in a dry medium skillet over medium heat, tossing often, until beginning to brown in spots, about 3 minutes. Add 1 tsp. sugar, 1/4 tsp. salt, and 2 Tbsp. water. Remove from heat and stir with a heatproof rubber spatula until water is evaporated. Sprinkle in remaining 1 Tbsp. sugar and stir until almonds are coated. Transfer to a plate and let cool. Coarsely chop.
Step 2
Meanwhile, pulse burrata in a food processor to a coarse purée. It should look a little like cottage cheese. Add 2 Tbsp. oil and season with salt; pulse just to incorporate. (Or you can tear it with your hands, arrange on plates, and drizzle with the oil and sprinkle with salt.)
Step 3
Toss oranges, radicchio, vinegar, and remaining 4 Tbsp. oil in a large bowl to combine; season with salt.
Step 4
Divide burrata among plates and sprinkle with herbes de Provence; top with salad. Scatter almonds over.