I am most sure I will be forever obsessed with any salad that uses burrata. With it’s creamy texture and taste of hint of milk, it’s impossible not to love. I recently had a salad at Grato in West Palm Beach, much like this Frisee Burrata salad, if not identical to this one. It’s one of their newer menu items that I’ve ordered ever since discovering it a few months ago. It’s so simple to make yet offers big flavors and textures, truly like a masterpiece of a salad. The recipe for the red pickled onions is hyperlinked below. Enjoy!
Frisee Burrata Salad
Ingredients
- 2 Frisée Lettuce Clusters
- burrata, halved
- homemade pickled red onions
- rosemary, finely choped
- white balsamic, Malpighi
- extra virgin olive oil, Piro
- walnuts, crushed
- sea salt, freshly cracked
- black pepper, freshly cracked
Prepare
- First, prepare ahead by four hours to a day or more, your pickled red onions.
- De-stem the frisée lettuce and divide amongst 4 bowls, if only making for two divide one cluster and save the second for the next day.
- Cut the peach into thin slices and place 4 – 5 slices in each bowl.
- Halve the burrata and place in the center of each bowl.
- Next, place some of the pickled red onion slices in each bowl along with the finely chopped rosemary.
- Finally, drizzle each salad with white balsamic vinegar and olive oil and sprinkle with crushed walnuts and freshly cracked sea salt and black pepper.
