Burrata Salad With Fried Zucchini And Vegetable Chips Recipes

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BURRATA SALAD WITH FRIED ZUCCHINI AND VEGETABLE CHIPS



Burrata Salad with Fried Zucchini and Vegetable Chips image

This recipe combines creamy burrata with pan-fried zucchini, eggplant, and beet chips to make up a perfect crostini-style topping. You can add kale if you like and simply spoon onto thick slices of toasted sourdough.

Provided by AnnaBarnett

Categories     Salad     Vegetable Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 10

2 medium beets
1 medium eggplant
4 tablespoons rapeseed oil, divided, or more as needed
1 pinch flaked salt
1 medium fresh zucchini, thinly sliced
salt and freshly ground black pepper to taste
2 cloves garlic, crushed and finely chopped
4 sprigs parsley, chopped, or more to taste, divided
1 (4 ounce) ball burrata, torn
8 slices sourdough bread, or more to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Use a mandoline to thinly slice beets and eggplant into "chips." keeping them separate so eggplant does not turn red. Lightly drizzle with 1 tablespoon rapeseed oil and season with salt flakes. Lay out each vegetable piece on the prepared baking sheet without overlapping them.
  • Bake in the preheated oven for 5 to 7 minutes. Turn each slice over and continue baking until crisp and golden, watching carefully so they don't burn, about 5 minutes.
  • Meanwhile, heat 2 tablespoons oil in a large skillet over high heat. Add sliced zucchini and season with salt and pepper. Cook until zucchini begin to brown lightly. Add garlic and cook until fragrant, 1 to 2 minutes. Sprinkle with 1/2 of the parsley.
  • Lay out burrata and pan-fried zucchini on a serving platter. Add eggplant and beet chips. Sprinkle with remaining parsley and another turn of black pepper.
  • Brush sourdough slices with remaining oil. Heat a griddle pan over medium heat until it begins to smoke. Toast sourdough slices on the hot griddle for 1 minute. Flip and toast for 1 more minute. Serve toasted sourdough with the salad.

Nutrition Facts : Calories 415.6 calories, Carbohydrate 43.9 g, Cholesterol 20 mg, Fat 21.2 g, Fiber 8.5 g, Protein 13.4 g, SaturatedFat 6.5 g, Sodium 489.3 mg, Sugar 8.3 g

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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