Spring Burrata Salad
May June 2016
from Andrea Harling
Butter lettuce, burrata, peas, radishes, shallots,
herbs, torn brioche, lemon vinaigrette, balsamic
reduction. Serves 4.
2 lemons, juiced
1/4 c. champagne vinegar
2 t. honey
1 t. salt
1/4 t. black pepper
1 c. olive oil
In a medium bowl, combine lemon juice,
vinegar, honey, salt and pepper. Whisk until well
combined and the salt has dissolved. Slowly
add oil, while continually whisking. Taste and
adjust seasoning if necessary.
1 c. balsamic vinegar
1/4 c. honey
Place the vinegar and honey in a pot, bring to
a boil, reduce to a simmer and reduce by half.
Once it is thick enough to coat the back of a
spoon, it is finished. Remove from heat, let cool.
Reserve until ready to plate.
1/4 loaf brioche, torn into pieces
(found at any good bakery)
1/2 lb. butter
Melt the butter in a frying pan, then add the
brioche and toast until golden brown. Reserve
until ready to plate.
2 pieces burrata cheese, quartered
(White Gold at specialty food and Italian stores)
4 T. cold-pressed canola oil
1/4 c. radishes
1/4 c. shallots, minced
1/2 c. peas, blanched
1/4 c. parsley, chopped
Place butter lettuce in the centre of the plate,
making a little nest for the burrata to sit in.
Using half a portion per person, place the
burrata in the middle of the butter lettuce
and sprinkle each piece of buratta
with salt, pepper and cold-pressed
canola oil. Mix the radishes,
shallots, peas and parsley
together in a bowl and top
with 2 T. of the lemon
vinaigrette. Mix well,
then place on top of the
burrata. Garnish with a
drizzle of the balsamic
reduction. Top with
pieces of the brioche.