Burrata Cheese With Shaved Vegetable Salad Recipes

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BURRATA CHEESE WITH SHAVED VEGETABLE SALAD



Burrata Cheese with Shaved Vegetable Salad image

Yield Makes 4 servings

Number Of Ingredients 7

2 heads of Belgian endive
2 celery stalks plus 1 cup pale green and yellow inner celery leaves (from about 1 large bunch)
1 fresh fennel bulb, trimmed
4 tablespoons Tuscan-style extra-virgin olive oil, divided
2 tablespoons fresh lemon juice
2 4-ounce rounds burrata cheese
Freshly ground black pepper

Steps:

  • Using mandolin or V-slicer or large sharp knife, very thinly slice endive, celery stalks, and fennel bulb crosswise. Combine sliced vegetables and celery leaves in medium bowl. Add 3 tablespoons oil and lemon juice and toss to coat. Season salad with salt and ground black pepper.
  • Cut each burrata cheese round into 6 wedges or pieces. Divide salad among plates. Top each with 3 cheese wedges. Drizzle 1 tablespoon oil over cheese; sprinkle with ground black pepper.

ROASTED VEGGIE SALAD WITH BURRATA



Roasted Veggie Salad With Burrata image

Creamy Burrata cheese with quick-roasted peppers, tomatoes, and garlic! Serve cold with a good, crusty baguette!

Provided by Aleka Shunk

Categories     Salad     Vegetable Salad Recipes

Time 1h20m

Yield 4

Number Of Ingredients 7

1 (10 ounce) basket cherry tomatoes, halved
1 cup chopped multi-colored bell peppers
3 cloves garlic, chopped
2 tablespoons extra-virgin olive oil, or to taste
1 tablespoon balsamic glaze
6 leaves basil, chopped
8 ounces Burrata cheese, sliced

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Combine tomatoes, bell peppers, and garlic in a bowl. Drizzle with olive oil and balsamic glaze; toss to coat.
  • Roast in the oven for 10 minutes. Remove and transfer back to the bowl, stirring in basil while veggies are still warm.
  • Transfer to the refrigerator for at least 1 hour.
  • To serve, top with sliced Burrata.

Nutrition Facts : Calories 255.7 calories, Carbohydrate 7.3 g, Cholesterol 40 mg, Fat 19.1 g, Fiber 1.6 g, Protein 9.1 g, SaturatedFat 9 g, Sodium 148.3 mg, Sugar 1.5 g

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