BURRATA WITH FAVA BEANS, FENNEL AND CELERY
Good fresh burrata - mozzarella's luscious, creamy-centered cousin - really needs no adornment, just good bread to accompany it (and perhaps a drizzle of olive oil and few arugula leaves). To make it more festive, add a quickly made seasonal vegetable topping and serve the gilded burrata as a salad or antipasto. Bright green fava beans, celery and fennel make a lovely rendition for spring.
Provided by David Tanis
Categories salads and dressings, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large saucepan of water to a boil, and fill a large bowl with ice water and keep it nearby. Meanwhile, shuck the fava beans from the pods. Plunge beans into boiling water and cook for about 2 minutes. Drain beans, then cool in the ice water to stop cooking. Blot beans on a clean kitchen towel.
- Remove outer gray skin from each bean: Pierce with a thumbnail or paring knife and squeeze to pop bean from skin. Your yield should be about 2 1/2 cups peeled beans. Discard skins. (If desired, beans may be peeled several hours ahead or a day in advance and refrigerated. Return to room temperature before proceeding.)
- Make the dressing: Put diced shallot in a small bowl and cover with lemon juice. Add a good pinch of salt and let stand for 5 to 10 minutes. Whisk in olive oil.
- Place fava beans, celery and fennel in a mixing bowl and season with salt and pepper. Add dressing and toss well.
- Place burrata in the center of a platter. Arrange arugula leaves at edges of platter. Spoon fava bean mixture and dressing over and around burrata. Garnish with roughly chopped mint or torn basil leaves and serve immediately.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 17 grams, Carbohydrate 66 grams, Fat 29 grams, Fiber 27 grams, Protein 40 grams, SaturatedFat 10 grams, Sodium 1073 milligrams, Sugar 34 grams
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