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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. This recipe is from L'Oursin in Seattle, WA.
- 1 teaspoon plus 1 tablespoon sugar
- ¼ teaspoon kosher salt, plus more
- 6 tablespoon olive oil, divided
- 3 medium oranges, peeled, sliced into rounds
- 1 large head of radicchio, preferably Castelfranco, leaves separated
- 2 tablespoons sherry vinegar or red wine vinegar
- 1 teaspoon herbes de Provence
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, ¼ 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.
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.)
Toss oranges, radicchio, vinegar, and remaining 4 Tbsp. oil in a large bowl to combine; season with salt.
Divide burrata among plates and sprinkle with herbes de Provence; top with salad. Scatter almonds over.