Burrata Recipe
marinated beet, blistered tomato, mâche, ohba, sweet miso vinaigrette, grilled bread
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Ingredients
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Ingredients
Method
Directions
Prepare the Sweet Miso Vinaigrette
In a small bowl, whisk together the sweet miso paste, rice vinegar, olive oil, salt, and pepper until smooth. Adjust seasoning to taste.
Blister the Tomatoes
Heat a skillet over medium-high heat. Add the cherry tomatoes and cook, shaking the pan occasionally, until the skins are blistered and the tomatoes are softened (about 5-7 minutes). Remove from heat.
Assemble the Salad
In a large bowl, combine the cooked beets, blistered tomatoes, mâche, and ohba leaves. Drizzle with the sweet miso vinaigrette and toss gently to combine.
Grill the Bread
Preheat a grill or grill pan over medium heat. Grill the sourdough slices until golden and crispy on both sides (about 2-3 minutes per side).
Plate the Dish
To serve, place a generous portion of the beet and tomato salad on each plate. Tear the burrata cheese and place it on top. Serve with grilled bread on the side.