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Burrata, Tangerine, Fennel and Olive Salad
The classic Spanish combination of oranges and olives is delicious both in a glass (see the Aperitivo bar favorite, Barcelona Vermut) and on a plate.
Calling this dish a “salad” feels a bit generous. The mix of creamy burrata and sweet, juicy tangerines creates a slight resemblance to an orange creamsicle. So if eating a salad seems no fun, try one that tastes like dessert!
The olives from the Taberna mix are great in this salad, but if you are partial to the lemony, bright green Castelvetrano olives, feel free to use those instead. They just need to be pitted before chopping.
Burrata, Tangerine, Fennel and Olive Salad
- ½ medium head or 1 small head of fennel
- ¼ cup sherry vinegar
- 2 tangerines or small oranges
- .25 pound Taberna olives or Castelvetrano olives
- 1 bunch watercress – thick stems removed
- ¼ cup good quality EVOO, plus more for drizzling
- Crunchy salt and pepper
- One 4 oz package Di Stefano burrata
- Parsley, chopped
Core and thinly slice the fennel bulb – you should have about 1 cup. Reserve a few fennel fronds to garnish the salad. Place the sliced fennel in a large bowl with the vinegar. Let sit for 5 minutes.
Peel the tangerines and slice into rounds and place in the bowl with fennel.
Quarter the olives and place in the bowl with fennel and tangerines. Stir in ¼ cup of olive oil and season with crunchy salt and pepper.
On a large platter or shallow bowl, scatter the watercress. Scatter the fennel, tangerine and olive mixture over the watercress. Place the burrata in the center of the platter and drizzle the cheese with olive oil, crunchy salt and pepper. Sprinkle the reserved fennel fronds and chopped parsley over the salad.
Serve by slicing into the burrata and scooping up the rest of the salad components.
(Alternately, you can tear the burrata and scatter over the rest of the salad.)
OG Aperitivo Nachos
Created out of desperation during a late-night craving for chicken and waffles, the OG Aperitivo nachos are a guilty pleasure that you should feel no shame in eating.
This snack hits all the flavor and texture points you want when needing a comfort meal – cheesy, spicy, sweet and crunchy – And it can be made in almost an instant, with minimal ingredients. It is scoop-able, indulgent, and fit to serve company or eat from your lap while watching crappy TV. No judgment here.
While Fritos are the chips of choice for the OG Aperitivo Nachos, if you have a bag of regular potato chips or tortilla chips, use them instead. This is about getting this from your oven to your mouth as quickly as possible. Be adaptable! That being said, everyone’s oven is different. If broiling works well to melt your cheese, awesome. If not, heat at 400°F and let melt there. Also, a microwave works too. But only if you are very desperate.
**While this is the OG of nacho combinations, there is no end to the amazing Nacho combinations that can be created from the Aperitivo case. Check out some of our other favorites here.
OG Aperitivo Nachos
Serves 1 hungry person or 2 polite people willing to share
- One 10.25 ounce bag regular Fritos – or as many small bags as to fill up a baking sheet
- .3 – .5 pound wedge of French Raclette
- ¼ cup Mama Lil’s pickled peppers
- Honey – try some of the great varieties on the Aperitivo shelf
Using a large-hole cheese grater, shred the French Raclette.
Spread Fritos out on a rimmed baking sheet.
Sprinkle shredded French Raclette evenly over Fritos.
Set baking sheet in the oven and set to Broil. Keep an eye on the tray and remove once the cheese is melty and bubbling, about 5 minutes.
Remove from oven and sprinkle Mama’s Lil’s over the melted cheese. Drizzle the entire pan with honey. Serve/eat immediately.