Sunday Supper, Picnic :: Burrata Salad

Camille created this wonderful burrata salad by simply layering, in a small jar we used these:
using a slice of ripe red tomato
a slice of burrata or buffalo mozzarella (if burrata is unavailable) then topped it with a couple heaping spoonfuls of the cauliflower relish.

We are absolutely obsessed with burata ! In Italian it literally means “buttered” – a perfect description…It’s a version of fresh mozarella, a silky exterior and a creamy gorgeous inside. It can be hard to find, since it’s imported from Italy. But we recently spotted it at the Bedford Cheese Shop in Brooklyn. It can also be used in a classic caprese (tomato, basil and lots of great olive oil). If you haven’t tried it yet, seek it out – it’s truly wonderful.



All Food Styling + Photography by Karen Mordechai
Recipe Courtesy of Camille Becerra for Sunday Suppers

Burrata Salad:
using a slice of ripe red tomato
a slice of burrata or buffalo mozzarella (if burrata is unavailable) then topped it with a couple heaping spoonfuls of the cauliflower relish

Cauliflower Relish
recipe makes about 3 cups of Relish (8-10 servings)

1 head cauliflower, cut into small florets
1/4 cup olive oil
4 Thai bird chilies
2 anchovies
2 cloves of garlic, diced fine
8 sprigs of thyme
2 tsp of course ground peppercorns
1 red bell pepper, small dice
1 cup red onion, diced small
2 bay leaves
1/4 cup of white balsamic vinegar
1 tsp grated fresh ginger, a micro plane works best
fresh lemon juice and salt to taste

Blanch the cauliflower.
Saute whole chilies, garlic, anchovies in oil till the anchovies melt.
Add the thyme springs, peppercorns, bell pepper, red onion and bay leaves and saute till the onion cooks through.
Add the cauliflower and season mixture with salt.
Transfer mixture to a bowl and add white balsamic to the pan just used to make the cauliflower, reduce vinegar by half.
Once reduce add to the cauliflower along with the fresh ginger and lemon juice.
Adjust seasoning.
Allow to sit in refrigerator one day to allow all the flavors to bloom.

Recipe Courtesy of Camille Becerra

8 comments
  1. The Italian Dish says: October 19, 20092:34 pm

    You guys are so creative. Beautiful. I have to try this.

  2. Ellja says: October 19, 20092:56 pm

    you should taste burrata with young spinach and chilli-strawberry-jam, look here http://2stepsawayfromparadise.blogspot.com/2009/08/burrata-uber-alles.html

  3. VictoriaArt says: October 20, 20092:53 am

    This is a mouthwatering, eye candy blog experience… I love those pictures, recipies and the idea of pairing friends with cooking!
    I will be back soon!
    Victoria

  4. Jas. says: October 20, 200911:03 am

    oh so yummy! love the packaging of your various picnics and suppers as always!

  5. Emom says: October 20, 20097:02 pm

    YUM!

  6. gabrielle says: October 26, 20097:13 pm

    LOVELY!!! Look SO good! I want my petit pot! ;)

  7. Deanna P. says: May 3, 201110:59 pm

    What a beautiful and charming idea. I am going to steal it for an al fresco wedding shower I am hosting. Heck, I am going to steal it to use all season long!

  8. Andrea says: August 2, 20133:33 pm

    That’s a nice salad!

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