Burrata Salad Recipe

Salad

1. 1

   Prepare burrata

   Remove burrata from refrigerator 20–30 minutes before serving so it comes to room temperature. When ready to serve, place each burrata on a small plate and gently pat dry with a paper towel. If desired, slightly tear the top to expose the creamy interior just before plating.

2. 2

   Toast and chop pistachios

   In a small dry skillet over medium heat, toast the pistachios for 2–4 minutes, shaking the pan occasionally, until fragrant and slightly darker. Remove from heat and let cool. Roughly chop or crush to bite-sized pieces. (If using already roasted pistachios skip to chopping.)

3. 3

   Make dressing

   In a small bowl or jar combine the extra-virgin olive oil (3 tbs), fresh lemon juice (1 tbs), finely grated lemon zest (1 tbs), sea salt (1 tsp) and freshly ground black pepper (1 tsp). Whisk or shake vigorously until slightly emulsified. Taste and adjust salt, pepper or lemon to preference.

4. 4

   Assemble greens

   Place 5 cups of arugula in a large bowl. Drizzle about half of the dressing over the arugula (reserve remaining dressing for finishing) and gently toss with tongs until leaves are evenly coated but not saturated. Transfer dressed arugula to a serving platter or divide onto individual plates.

5. 5

   Plate burrata and finish

   Nestle the two room-temperature burrata balls on top of the dressed arugula. Spoon any remaining dressing over and around the burrata. Scatter the toasted chopped pistachios evenly over the salad. Finish with an extra pinch of lemon zest over the burrata and a light sprinkle of flaky sea salt (about 1 tsp) and a few grinds of black pepper.

6. 6

   Serve

   Serve immediately while burrata is soft and pistachios are crunchy. Provide a spoon or small knife so diners can cut into the burrata and mix the creamy interior with the dressed arugula.