8 oz fresh burrata
1 cup parsley, basil and chives (or any combination therein)
3 cups baby greens like pea greens or spigariello kale
1 radish, peeled and sliced thinly into half-moons
1 lemon, juiced
2-3 slices sourdough bread
A few cloves garlic
Drain burrata in a colander lined with a paper towel—you don’t want to pierce the skin of the burrata, but you do want any extra whey (the watery stuff) to drain off.
While it drains, toast your sourdough bread until golden brown (or even with a bit of char around the edges). Rub the finished toasts with a halved garlic clove and drizzle with olive oil.
Fill a bowl with a glug of olive oil, a pinch of salt and the juice of one whole lemon. Add herbs, radish and greens and toss with the dressing.
When your herb salad is ready, slice or tear the burrata into large chunks over the top of the greens. Lay a slice or two of toast on each plate and enjoy.