Friday, 4 March 2016

Burrata Salad

A fun salad with a delicious package of fresh creamy burrata.

Have fun with this colourful and delicious salad. I have used the ingredients listed below, but make it your own. Keep in mind, colour, texture and taste while exchanging one vegetable for another. Here you have the crunch of the cabbage, the sweetness of roasted corn, the creaminess of an avacado and the sharpness of the hot pepper while the other ingredients compliment the final serving.

The Burrata is a wonderful creamy cheese made up of fresh milk originating in Italy. Literally translated burrata means buttery, quite the compliment to any good fresh cheese! While the outer shell is firm, it oozes with soft fresh creamy cheese when broken into. Each serving is meant to have a bit of the Burrata and a lot of the salad. The combination is quite delectable.


The most interesting vegetable in this dish is the artichoke. First grown in the Mediterranean region it was re-introduced to Italy and France in the 16th century by Queen Catherine de Medici. 

While it is made up of the stem, heart, choke, inner petals, outer petals and the thorns, there is an art to preparing this 'thistle'. Much of it is discarded as only the heart, stem and inner petals are edible.
Yet it continues to remain a delicacy for its healthy nutrients. Packed with fiber, Vitamin K and antioxidants, it contains good minerals to maintain our health.



1 whole fresh Burrata, at room temperature

3 cups coleslaw cabbage, thinly sliced
1 thinly slivered carrot
3 small diced cucumbers
3 ears of roasted corn kernels
2 large diced avocado
1 cup pickled artichoke, drained
1 roasted sweet red pepper, diced
6 pickled hot red peppers, drained and diced
Salt to sprinkle all over

Vinaigrette
Serve this with a vinaigrette


4 tbsp olive oil

1 tsp balsamic vinegar
pinch of brown sugar
pinch of salt 
one pressed clove of garlic

Shake well and drizzle all over.


Tips

Assemble when ready to serve.

The best way of setting this up is to choose a slightly larger than necessary round platter. Place the Burrata in the center. Now lay the cabbage all around, top with the carrots, cucumbers, corn kernels, avocado, artichokes, and red peppers. You will not be able to toss it later so neatly place it one over the other. Drizzle the vinaigrette all over the vegetables, carefully avoiding the burrata in the middle as it will stain immediately. 
Serve.


Although Burrata is well revered in Italy for many a century, it is only recently that it has found its way into North American markets. In Canada one can purchase an imported Italian Burrata as well as one that is locally prepared and it is available from time to time on supermarket shelves, Ask and inquire from your local grocery store.


Red radish, firm tomatoes or green tomatillo, fresh crisp fennel, finely shredded raw beetroot are some alternate suggestions that will work well.


For more delicious recipes click 

Niloufer's Kitchen: Spanish Tapas from read.amazon.com
and 
Niloufer's Kitchen: French Bistro from read.amazon.com





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