Burrata & Green Goddess Salad

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By Darren Purchese

The combination of tender salad leaves, sweet herbs, creamy burrata and the punchy flavours anchovy, cornichon and capers gives, bring this dish to life. Use whatever green leaves you have to hand to make your salad.  For the salad, use what leaves you have and what you like, the below selection was what we had growing at the time and it's a delicious mix but it's up to you.

Photography by Fabio Risi

Time

0

hour

30

minutes

Degree of Difficulty

Easy

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Portions

4
servings

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Ingredients

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MIXED LEAF & HERB SALAD

 nasturtium leaves
 baby rocket
 mizuna
 red vein sorrel
 baby spinach
 baby lettuce
 lovage
 baby basil

GREEN DRESSING

2 spring onions, finely sliced
½ garlic, clove finely grated
4 whole anchovy fillets, finely chopped
2 cornichons, finely sliced
½ jalapeno, seeds removed and finely diced
½tsp baby capers
2 green olives, cheeks finely diced
1tbsp chives, finely chopped
½ lemon, juice & zest finely grated
1tsp Dijon mustard
¼tsp dried chilli flakes
¼tsp salt flakes
¼tsp cracked black pepper

ASSEMBLY

125g Burrata
1

For the dressing… add all of the ingredients into a bowl and mix well, set aside.

To plate… arrange the salad and herb leaves onto a plate and place the burrata in the centre. Spoon over the dressing and serve immediately.

 

 

1
0 hours 0 minutes

For the dressing… add all of the ingredients into a bowl and mix well, set aside.

To plate… arrange the salad and herb leaves onto a plate and place the burrata in the centre. Spoon over the dressing and serve immediately.

 

Recipe Tags anchovy, cheese, jalapeno