BURRATA SALAD WITH FRIED ZUCCHINI AND VEGETABLE CHIPS

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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

Najeeb Ullah
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I'm not sure the vegetable chips really add anything to this salad.


Jazmin Lee
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This salad is a bit too heavy for my taste.


Bakirwa Nalule
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I think I would prefer this salad with grilled zucchini instead of fried.


Jack Sebasa
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I would definitely make this salad again.


Anisha Shrestha
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This salad is a great way to use up leftover vegetables.


Md Alomgur Hossain
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I followed the recipe exactly and my salad turned out perfectly.


Sandesh Bhusal
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The dressing is a bit too tangy for my taste, but I still enjoyed the salad.


Samiullah Sajid
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I'm not usually a fan of zucchini, but the fried zucchini in this salad was amazing!


Awais Ullah
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I made this salad for a potluck and it was a hit! Everyone loved the unique combination of ingredients.


NAHEED ALTAF
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This burrata salad is a delightful explosion of flavors and textures! The crispy fried zucchini and vegetable chips add a nice contrast to the creamy burrata and the tangy dressing.