BURRATA SALAD WITH FRIED ZUCCHINI AND VEGETABLE CHIPS
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
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
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