I am in love with burrata. My blog friend, Johanne @ French Gardener Dishes, just posted a fabulous (anonymous) quote about the subject, “Burrata improves the flavor of summer and the flavor of life!” Apparently, I share my fondness of the creamy cheese. 🙂
The creamy burrata added a wonderful richness to this lovely summer vegetable salad. I served it to friends for lunch along with Grilled Garlicky Eggplant Sandwiches with Basil & Feta. We -along with all of our kids- also enjoyed Back to School Blondies with an ice cream terrine inspired by Nancy @ Feasting with Friends Blog for dessert. It was quite a feast for lunch!
The salad recipe was adapted from Food and Wine, contributed by Chef Brian Clevenger of Raccolto in Seattle. I substituted edamame for the fava beans, increased the tomatoes, and omitted the mint. It was a crowd pleaser.
Yield: Serves 4 to 6
- 1 cup frozen shelled, pre-cooked edamame, thawed
- 1/4 cup extra-virgin olive oil
- 3 ears of corn (preferably white), shucked and kernels cut off the cobs (3 1/2 cups)
- coarse salt
- freshly ground black pepper
- 1 T sherry vinegar
- 4 ounces baby arugula (6 cups lightly packed)
- 10 ounces mixed cherry tomatoes, halved
- 1/2 cup coarsely chopped mint, optional
- 1/2 cup coarsely chopped basil
- 8 ounces burrata cheese
- Place the frozen edamame on a plate or rimmed cookie sheet to thaw.
- Once the edamame is thawed, heat 2 tablespoons of the oil in a large skillet.
- Add the corn and edamame and cook over moderately high heat, stirring occasionally, just until the corn is crisp-tender, about 3 minutes. Season with salt and pepper. Transfer to a plate and let cool to room temperature.
- In a large bowl, whisk the vinegar with the remaining 2 tablespoons of oil.
- Add the arugula, tomatoes, mint (if using), basil and the corn mixture and season with salt and pepper.
- Toss to coat, then spoon onto plates. Scoop or tear the burrata into pieces and gently spoon it onto the plates.
- Season with pepper and serve.
One Year Ago:
Two Years Ago:
Three Years Ago: