Prep time: 15 minutes
Cook time: 15 minutes
Burrata
Harvest Salad
Bright, crisp, and beautifully seasonal — this Harvest Salad brings together the bold flavours of winter chicories, endive, and radicchio with the delicate sweetness of Nashi pear. Finished with creamy Bella Casara Burratini, it’s a perfect balance of bitter, sweet, and rich.
Ingredients
VINAIGRETTE
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 2 tbsp freshly squeezed lemon juice
- 1 small shallot, finely diced
- 2 cloves of garlic, minced
- Salt and pepper to taste
CROUTONS
- 2 cups sour dough bread, torn or cut into small cubes, about 1/2- inch big
- 3 tbsp olive oil
- 1 tsp dried Italian herbs
- Salt and pepper to taste
SALAD
- 2 head of winter chicories, like radicchio and endive, torn
- 2 cups little gem lettuce
- 1/2 nashi pear, thinly sliced
- 1 plum, thinly sliced
- 1 pkg Bella Casara Burratini (125g)
- 1 cup walnuts, toasted
Instructions
1. In a small- medium sized bowl combine all vinaigrette ingredients and whisk well to
combine, season and set aside
2. For the croutons, preheat the oven to 350°F. Line a large baking tray with parchment
paper and scatter bread on it. Drizzle with olive oil, herbs and salt and toss to coat, bake
until crispy and golden brown, about 12 to 15 minutes. Remove from the oven and set
aside to cool.
3. On a platter arrange chicories, gem lettuce, nashi pear and plums. Tear apart the burattini
and arrange it over the salad. Sprinkle the walnuts and croutons over top. Drizzle with
vinaigrette and season well with salt and pepper and serve immediately.
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