Burrata Salad Recipe
carrot, fennel, red onion, breadcrumbs, currant-balsamic reduction
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Currant-Balsamic Reduction
In a small saucepan, combine 1 cup of balsamic vinegar and 1/2 cup of currants. Bring to a simmer over medium heat and cook until the mixture has thickened and reduced by half, about 10-15 minutes. Set aside to cool.
- 2
Prepare the Salad
In a large bowl, combine the julienned carrots, sliced fennel, and red onion. Drizzle with olive oil and season with salt and pepper. Toss gently to combine.
- 3
Toast the Breadcrumbs
In a small skillet over medium heat, add the breadcrumbs and toast until golden brown, about 3-5 minutes. Stir frequently to prevent burning.
- 4
Assemble the Salad
On a serving platter, arrange the salad mixture, then place the burrata cheese in the center. Drizzle the currant-balsamic reduction over the top and sprinkle with toasted breadcrumbs.