Burratta Salad - North - WTVM.com-Columbus, GA News Weather & Sports

Burratta Salad - North

Burratta Salad 
Executive Chef Carlos Calderon, North 

1/4 oz Pesto
1/4 oz Arugula
1/2 oz Shaved Fennel
6 pc Celery Heart 
5 pc Pickled Red Onion
1/4 Avocado (one inch dice)
3 oz Watermelon (red or yellow seedless 1 1/2 to 2 in. dice)
2 oz Best Tomato ( 1 1/2 to 2 in. pieces - cluster campari heirloom)
1 oz White Balsamic Vinaigrette
1/2 Burratta 
pinch Salt
4 turns Fresh Ground Pepper
1/4 tsp Extra Virgin Olive Oil
1/2 tsp Balsamic Glaze

1. Add tomatoes, greens, watermelon, pickled onion, avocado and dressing into mixing bowl
2. Gently toss to combine & coat
3. Swipe the pesto down the center of rectangular plate from left to right
4. Place burratta on far left of plate, drizzle with EVOO, top with salt and pepper
5. Gently mound salad to right of cheese making sure pesto is still slightly visible
6. Finish cheese with balsamic glaze  


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