Crispy Basil Burrata (take Out) Recipe

Toast the sliced almonds in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, 3–4 minutes. Transfer to a plate to cool.

Peel the peach and apricots if preferred, then slice peaches into 1/4-inch wedges and apricots into halves or quarters, removing pits. Thinly slice the watermelon radish into 1/8-inch rounds; soak in ice water 5 minutes if you want extra crispness, then drain and pat dry.

Remove burrata from refrigerator 15 minutes before plating so it comes closer to room temperature.

Segment and purée orange

Segment the peeled orange over a bowl to catch juices, removing membranes and pith. Reserve any juice. Roughly chop the orange segments and transfer to a blender or food processor along with 1 tablespoon of reserved juice.

Add the minced shallot, Dijon mustard, honey, white wine vinegar, salt, and black pepper to the blender. With the motor running, stream in 3 tablespoons olive oil until emulsified and smooth. Taste and adjust seasoning—if too tart, add a small pinch of honey; if too thick, add up to 1 tablespoon water or reserved orange juice to reach a pourable consistency. Refrigerate until plating.

Pat basil leaves completely dry with paper towels. Set up a breading station: bowl 1 — flour seasoned with 1/4 tsp salt; bowl 2 — whisked egg with 1/4 cup cold sparkling water (creates a light batter); bowl 3 — breadcrumbs.

Heat vegetable oil in a 10–12 inch sauté pan over medium-high heat until shimmering; test with one breadcrumb — it should sizzle immediately but not burn. Maintain oil temperature around 325–350°F (160–175°C) if using a thermometer.

Working in small batches, dredge each basil leaf first lightly in the seasoned flour, then dip into the cold batter (shake off excess), then press into breadcrumbs to coat. Immediately place coated basil leaf into the hot oil and fry for 6–12 seconds per side until crisp and bright green; remove with a slotted spoon to a paper-towel-lined tray. Fry only a few at a time so oil temperature stays steady. Sprinkle lightly with a pinch of salt while still hot.

If you prefer fewer leaves or faster service for takeout, fry 8–10 leaves total to garnish both burrata balls.

In a large bowl, toss baby arugula with about 2 tablespoons of the whole orange vinaigrette—just enough to coat leaves lightly. Season with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust—the burrata will add creaminess, so be moderate with dressing.

Divide dressed arugula between two plates (serving vessels for takeout). Arrange peach wedges, apricot pieces, and watermelon radish slices evenly around the greens.

Place one burrata ball on top of the greens on each plate. Using a spoon, drizzle 1 teaspoon extra-virgin olive oil over each burrata and finish with 1–2 tablespoons of the whole orange vinaigrette around the salad (not all over the burrata to preserve its texture). Scatter toasted almonds across each plate.

Garnish each burrata with 4–6 pieces of crispy fried basil (or as desired) so the basil retains its crunch. Give a final grind of black pepper and a tiny pinch of flaky sea salt over the cheese and fruit.

If packaging for takeout, place burrata and crispy basil in a vented compartment or layer with paper so basil stays crisp; put dressing in a small sealed container to be added just before eating. Serve immediately.