Burrata with Spring Salad and Garlic Toast
Ingredients
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
Olive oil
Salt
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.