Best 2 Herby Salad With Burrata Recipes

Herby Salad with Burrata image

Provided by Molly Yeh

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 14

1/2 cup olive oil, plus more as needed
Juice of 1 lemon
1/2 bunch fresh basil
1/2 shallot, roughly chopped
Kosher salt and freshly ground black pepper
12 ounces arugula
1/2 bunch fresh chives, thinly chopped
1/2 bunch fresh mint, roughly chopped
1/2 bunch fresh parsley, roughly chopped
Zest of 1 lemon
1 1/2 cups shelled spring peas
12 ounces burrata cheese, cut into large pieces
Flaky salt, like Maldon
Freshly ground black pepper

Steps:

For the basil vinaigrette: Add the olive oil, lemon juice, basil and shallot to the carafe of a blender. Blend until the shallot is broken down and the ingredients are thoroughly combined. Taste and season with salt and pepper. Blend once more to combine the seasonings. Transfer to a serving vessel alongside the salad.
For the salad: Add the arugula to a large serving platter. Sprinkle with the chives, mint and parsley. Then sprinkle with the lemon zest and peas. Distribute the burrata evenly on top. Sprinkle with the flaky salt and serve with the basil vinaigrette on the side.

Barley, Cauliflower, and Herbs with Burrata image

Provided by Ignacio Mattos

Yield Makes 4 servings

Number Of Ingredients 15

1/2 cup pearl, hulled, or hull-less barley
Kosher salt
1/4 cup fine fresh breadcrumbs
1 tablespoon extra-virgin olive oil, plus more for drizzling
2 cups whole milk
1 cup finely chopped cauliflower
1 small shallot, finely chopped
1/2 cup finely chopped celery hearts, plus 1/4 cup finely chopped leaves
1/4 cup finely chopped fresh flat-leaf parsley, plus 1/4 cup finely chopped fresh flat-leaf parsley stems
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon Champagne vinegar or white wine vinegar
8 ounces burrata or fresh mozzarella, torn
1 tablespoon crème fraîche
Coarsely ground black pepper

Steps:

Preheat oven to 350°F. Cook barley in a large pot of boiling salted water until tender, 15-20 minutes for pearl, 35-40 for hulled or hull-less. Drain and spread out on a rimmed baking sheet; let cool.
Meanwhile, toss breadcrumbs with 1 tablespoon oil on another rimmed baking sheet; season with salt. Bake, tossing once, until golden brown, 10-12 minutes; let cool.
Bring milk to a simmer in a medium saucepan over medium-high heat; season with salt. Add cauliflower and cook until just softened, about 3 minutes; drain well. Discard milk.
Toss cauliflower, barley, breadcrumbs, shallot, celery hearts, celery leaves, parsley, parsley stems, lemon zest, lemon juice, and vinegar in a bowl; season salad with salt.
Mix burrata and crème fraîche in a medium bowl; season with salt. Divide burrata mixture among plates, drizzle with oil, and top with barley salad; season with pepper.
DO AHEAD: Barley can be cooked 1 day ahead; cover and chill. Breadcrumbs can be toasted 1 day ahead; store airtight at room temperature.