This Burrata Salad is a delightful appetizer that combines the creamy richness of burrata cheese with the fresh flavors of marinated rocca leaves, cherry tomatoes, and a drizzle of balsamic reduction. The crispy mung bean noodles add a unique texture, making it a perfect starter for any meal.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Deep fry the mung bean noodles at 170 degrees Celsius for 10 seconds.
Remove from oil, dry them completely, and keep them under a warmer to retain crispiness.
Take out the burrata cheese and remove any excess liquid.
Marinate the rocca leaves and cherry tomatoes with pesto sauce.
Adjust the seasoning as needed.
Place the marinated salad on a plate and top it with the burrata cheese.
Drizzle balsamic reduction on top and sprinkle with oregano.
Garnish with basil leaves.
Ensure the mung bean noodles are completely dry after frying to maintain their crispiness.
Use fresh burrata cheese for the best flavor and texture.
Drizzle the balsamic reduction just before serving to keep the salad fresh.
Can I use a different type of cheese?
Burrata cheese is recommended for its creamy texture, but you can substitute it with fresh mozzarella if needed.
How do I store leftover crispy noodles?
Store the crispy noodles in an airtight container to maintain their crunchiness. Consume within a day for best results.
Can I prepare the salad in advance?
You can marinate the rocca leaves and cherry tomatoes in advance, but assemble the salad just before serving to keep it fresh.
What can I use instead of balsamic reduction?
You can use a light drizzle of olive oil or a balsamic vinaigrette as an alternative.
Is this salad gluten-free?
Yes, this salad is gluten-free as long as the pesto sauce and balsamic reduction do not contain any gluten-containing additives.
Chef, food stylist, seasonal TV Author for ZEE TV Middle East, recipe developer. "I love telling stories through my food. A dish, for me, is not just a mix and match of ingredients but an avenue to pay homage to a nostalgic past while incorporating techniques and elements of the present. I share various signature dishes and the nostalgic anecdotes of my youth in India whilst also celebrating the beauty of U.A.E. and its great gastronomic talent. I have been featured on various social platforms including radio channels in Dubai, U.A.E. newspapers like The National Business, and renowned magazines in India and USA. Currently, I cook and teach easy recipes on ZEE TV Middle East. My journey has taught me my own strength and fortitude. It's where I realized that cooking is my passion and that I ’de be a fool not to pursue it as my career in any capacity."
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