Green summer salad burrata
There are so many awesome creations you can make with burrata…! Seldomly difficult to make, always highly indulging. Here’s a nice suggestion for a summer version.
Equipment
- blender
- cheese or truffle grater
Ingredients
- 4 burratas
- 40 gram baby spinach
- 4 tbsp garden peas
- 4 tbsp double shelled broad beans
- ½ chioggia beet
- 20 snow peas
- 30 gram Parmigiano Reggiano
- 8 twigs fresh basil
- ½ clove garlic
- high quality olive oil
- pepper & salt
Instructions
Greens
- Cook the double shelled broad beans for about 7 minutes, the snow peas for about 3 and quickly blanch the garden peas for 30 seconds.
- Peel the chioggia beet and cut it julienne.
Basil oil
- Put the basil twigs in a blender with half a clove of garlic and some high quality olive oil and blend to get a nicely textured basil oil (up to you how you like it best).
Plating
- Use half of the basil oil to dress the greens. Season with pepper and salt.
- Arrange the greens nicely on the middle of 4 plates, put a burrata on top of it on each plate and poor the rest of the olive oil over the burrata. Add some olive oil, pepper and salt if needed. Finally grate the Parmigiano over the salads.