How good is Buratta? The dreamy concoction of mozzarella and cream is a foray into flavour and texture that we find hard to resist! This super simple salad, was served with pan-fired salmon and crusty bread for a quick and easy midweek meal.
Recipe: Burratta and cucumber salad
- 1 kg Lebanese cucumbers, thinly sliced
- 1 tsp white wine vinegar
- 2 cups soft herbs, such as chives, mint, flat-leaf parsley and basil
- 125 ml (½ cup) olive oil
- 1 small garlic clove, crushed
- 2 burrata (about 125gm each), to serve
- Tarragon, to serve
- Sliced sourdough bread or baguette, to serve
For herb oil, blanch herbs (chives, mint, flat-leaf parsley and basil) in a saucepan of boiling water until just bright green . Drain, refresh in a bowl of iced water, then drain again and squeeze out excess water. Transfer to a jug with oil and garlic, and blend with a hand-held blender until smooth. Set aside for 5 minutes to infuse, then strain through a fine sieve.
Toss cucumber in vinegar and season well with salt to taste. Pull apart burrata and arrange on a serving plate, scatter cucumber on top, then drizzle with herb oil. Generously season with pepper to taste and top with tarragon. Serve with sourdough bread.
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