Friday, August 16, 2013

Pickled nectarine and burrata salad

It sounds weird, I know. But this is actually the most delicious salad I've had in a while.

Burrata is fresh mozzarella with a near-liquid center. If you can't find it, fresh mozzarella is fine.

From Bon Appetit, reprinted below:

2 nectarines, thinly sliced
1/4 cup white wine vinegar
1 tsp sugar
Kosher salt, freshly ground pepper
4 cups mixed bitter greens (such as arugula and mizuna) (I used regular mixed greens)
1 cup fresh mint leaves
2 tablespoons olive oil plus more for drizzling
8 ounces burrata or fresh mozzarella, cut or torn into 1-inch pieces

Toss nectarines, onion, vinegar, and sugar in a large bowl; season with salt and pepper. Let sit 10 minutes. Pour off pickling liquid from nectarines and onion, reserving liquid. Add greens, mint, 2 tablespoons oil, and 2–3 tablespoons reserved liquid; toss to combine. Place burrata on plates, top with salad, and drizzle with oil. Season with salt and pepper.

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