Lemon Infused Burrata Insalata
Whole Time – 20 minutes (Makes 4 servings)
4 lemons, for zest/juice
1 clove garlic
1/2 teaspoon kosher salt
1 tablespoon grain Dijon mustard
1 oz contemporary basil leaves
1 cup extra-virgin olive oil
1-pint grape tomato medley
1/3 cup pink onion
2 heads artisan lettuce (about 10 oz)
16 oz burrata cheese (4 balls)
1/2 teaspoon pepper
1. Zest 1 lemon (1 teaspoon). Juice all lemons (1/2 cup juice). Add to blender: lemon juice, garlic, salt, mustard, and basil; pulse till mixed. With machine operating, slowly drizzle in oil till thickened and emulsified; put aside.
2. Halve tomatoes; shave/thinly slice onion. Tear lettuce into 2-inch items. Add to massive bowl: lettuce, tomato, onion and 1/2 cup dressing; toss till effectively coated. Divide salad between 4 serving bowls. Prime every with 1 ball burrata cheese. Make a 2-inch slit in burrata and drizzle every with 1 tablespoon dressing. Season burrata evenly with pepper and lemon zest; serve.
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