Best 2 Burrata Salad With Fried Zucchini And Vegetable Chips Recipes

BURRATA SALAD WITH FRIED ZUCCHINI AND VEGETABLE CHIPS

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.

ROASTED VEGGIE SALAD WITH BURRATA

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.