A mí me gusta la comida china, pero a mis hijas no les gusta. Estoy, estás, está, estamos, estáis, están. This is how we normally spend our Sundays, helping Audrey while she scrambles to finish her Spanish homework and panics while Angela does her integral calculus alone in her room and panics quietly.
Today, however, there will be no panicking or scrambling. It’s winter break, Angela is sleeping well past noon, and we’re spending the day stuffing our faces. Happy holidays from the Hui/Chens!
Lemon and Olive Oil Marinated Fennel Salad with Burrata and Mint
2 medium heads fennel, cored and very thinly sliced
2 tablespoons olive oil, plus more for serving
6 strips lemon zest, thinly sliced
2 tablespoons lemon juice
8 ounces burrata
1/2 cup fresh mint leaves
Kosher salt and freshly ground black pepper
Grilled or broiled bread slices, for serving
Place fennel, oil, zest and lemon juice in a shallow dish; season with salt and pepper. Let stand 10 minutes. (Meanwhile, grill or broil bread slices, if serving.) Just before serving, arrange fennel salad on a large platter. Scatter burrata and mint over fennel. Drizzle with additional olive oil, if desired.
Burrata is my new favorite cheese. It’s essentially scraps of fresh mozzarella tied into a neat package full of cream and little bits of leftover fresh mozzarella. And it’s delicious. I mean, it’s fresh mozzarella upgraded to first class. It is heaven in dairy form. We’ve been including it in all sorts of food lately, from crostini to caprese salad. Try it. You’ll like it. A little cream never killed anybody, no?