City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Spring Burrata Salad
Untitled Document

May June 2016

from Andrea Harling

Butter lettuce, burrata, peas, radishes, shallots, herbs, torn brioche, lemon vinaigrette, balsamic reduction. Serves 4.

Lemon vinaigrette:

2 lemons, juiced

1/4 c. champagne vinegar

2 t. honey

1 t. salt

1/4 t. black pepper

1 c. olive oil

In a medium bowl, combine lemon juice, vinegar, honey, salt and pepper. Whisk until well combined and the salt has dissolved. Slowly add oil, while continually whisking. Taste and adjust seasoning if necessary.

Balsamic reduction:

1 c. balsamic vinegar

1/4 c. honey

Place the vinegar and honey in a pot, bring to a boil, reduce to a simmer and reduce by half. Once it is thick enough to coat the back of a spoon, it is finished. Remove from heat, let cool. Reserve until ready to plate.

Torn brioche:

1/4 loaf brioche, torn into pieces (found at any good bakery)

1/2 lb. butter

Melt the butter in a frying pan, then add the brioche and toast until golden brown. Reserve until ready to plate.

Salad ingredients:

2 pieces burrata cheese, quartered (White Gold at specialty food and Italian stores)

4 T. cold-pressed canola oil

1/4 c. radishes

1/4 c. shallots, minced

1/2 c. peas, blanched

1/4 c. parsley, chopped

To plate: Place butter lettuce in the centre of the plate, making a little nest for the burrata to sit in. Using half a portion per person, place the burrata in the middle of the butter lettuce and sprinkle each piece of buratta with salt, pepper and cold-pressed canola oil. Mix the radishes, shallots, peas and parsley together in a bowl and top with 2 T. of the lemon vinaigrette. Mix well, then place on top of the burrata. Garnish with a drizzle of the balsamic reduction. Top with pieces of the brioche.

Vegetables and Salads