winter burrata salad

 
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after binging one too many days this holiday season, it’s time to be a bit more optimistic by encouraging healthier eating habits for as long as my body gives up and desperately demands that it be fed something battered and deep fried. now i’m dreaming about the carciofo fritto from a tuscan steakhouse called pandemonio in florence or that deep fried napoleon pizza from eataly world…dang it, it’s only the third day of the year and i’m already dreaming about pizza at 1 in the morning.

but here’s to saluting that new years effort not by tipping to one extreme, but easing into this #newyearnewyou by reassuring your inner carb queen that there is bread in form of spicy breadcrumbs and not to mention, chunks of lux burrata laden with cream but also vitamin d.

this burrata salad can go a billion different ways as you’ll probably be resourceful by tossing in other sweet fruit you have on hand, or maybe different crisp or bitter vegetables you find thriving at the market. i happened to still find a few of my favorite fall/winter fruits still aplenty at the marché: persimmons, figs, and bosc pears while the crisp and bitter vegetables like cucumbers and watercress can mostly be found year round. in all the ways you can construct this burrata salad, i’m confident that its balance of #health and luxuriousness will make you feel like you’re starting the year in the most auspicious way!

happy 2019!

xo, christine

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winter burrata salad

ingredients

the main stuff

  • one bundle of burrata cheese

  • sweet fruits sliced into bite sizes: persimmon, pears, figs

  • crisp vegetables: cucumbers, celery, jicama

  • bitter and peppery vegetables: arugula, radish, watercress

    vinaigrette

  • 1 tablespoon of fruity extra virgin olive oil

  • 3 tablespoons of lemon juice

  • A PINCH OF MALDON SALT TO TOP

    the crunchies

  • 3-4 tablespoons of breadcrumbs (or chopped nuts) heated on a pan with a sprinkle of ground paprika and cayenne pepper

notes

  • heat a pan up with a drop of oil to medium. toss in breadcrumbs or nuts with paprika and cayenne pepper and lightly toast until golden. set aside

  • in a small bowl whisk together olive oil, lemon juice, and maldon salt. set aside

  • in a larger bowl, toss together sliced sweet fruits, crisp vegetables, and bitter and peppery vegetables together with vinaigrette.

  • set on serving dish, tear apart burrata into pieces and set atop. sprinkle toasted breadcrumbs or nuts atop and a bit more maldon salt as needed. enjoy!

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