Upscale Italian & Spanish Burrata Vegetarian Salad Recipe + Mustard Salad Dressing Ratios - Norfolk

Описание: Here is my go to salad #fusionrecipes for an upscale Italian & Spanish Burrata Vegetarian Salad that blows all of Downham Market's restaurants out of the water for it's depth, colour and taste profile and above all the generosity.

It feeds 2 very well, but could do 4 for a starter.

It features beef tomatoes, toasted #capers, ripped #kalamata olives, chopped #chives and #basil, #spinach, #pinenuts, #springonions cut Asian style, dressed with a #mustard #vinaigrette using piqual and basil to make an emulsified robust seasoning.

Ingredients

Salad:
1 large burrata cheese (room temperature)
1 large beef tomato chopped into 1/2 cm slices
25g toasted capers + pine nuts - lightly toasted in a dry pan until crispy)
50g kalamata olives, pitted and ripped into pieces
3 spring onions, sliced thinly Asian style (lengthwise)
Fresh basil leaves, finely chopped
Fresh chives, chopped
75g spinach
2 cups mixed baby spinach and arugula (optional, for base)
Maldon sea salt, to taste
Freshly cracked black and pink pepper, to taste
piqual olive oil
Olive tapenade

Mustard Salad Dressing:
4 tbsp piqual olive oil (Spanish variety, fruity and rich)
1 ½ tbsp Dijon mustard (or Spanish mustard if available)
1 tbsp white apple vinegar or sherry vinegar
1 small garlic clove, finely minced
Salt and freshly ground black pepper, to taste
Chives and any left over herbs from the salad

Instructions

Prepare the dressing:
In a small bowl, whisk together the Dijon mustard, cider vinegar. Add piqual olive oil while whisking continuously to emulsify. Season with salt and pepper to taste. Adjust mustard or vinegar to balance tanginess and creaminess, add on the head of the basil to give a nice herby texture.

Toast the capers:
Heat a dry skillet over medium heat. Add the capers and toast them until they become crispy and fragrant (about 2-3 minutes). Remove and let cool.

Assemble the salad:

Pit and then slice beef tomato into 1/2 cm slices. Use evoo and season.

Add kalamata olives, chopped chives, oregano, and spring onions. Add the toasted capers.

Dress the salad:

Pour the mustard dressing over the salad and gently toss to coat all ingredients evenly. Add a generous amount of freshly cracked black pepper and salt to taste. Add extra olive oil if required

Toast some dried focaccia and leave dry. Place on top of salad.

Final seasoning:
Drizzle a little extra piqual olive oil over the burrata and salad. Sprinkle with a pinch of fleur de sel and a final grind of black and pink pepper.

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