A hint of spring with creamy burrata you'll make over and over again. (We did- and I don't even like radishes that much).
Today's salad recipe is the first menu item in our late February meal planning series. And late February is going to be all about root vegetables. What Chris and I have learned about ourselves over the past few years is how much we love winter salad recipes. I know that sounds odd since we've seen lots of you post about how you are so uninspired in winter to do salads. And to that we just want to give a little reminder that a salad does not mean straight up greens and a dressing. A salad defined is a mixture or assortment. It's "various dishes consisting of foods...usually cut up, mixed with a dressing". So I guess what I'm saying is, stop imposing so many rules on your salad.
I mean, someone even remarked on our parsnip french fry salad Instagram post that they didn't know they could put fries on a salad. And I was SHOCKED because putting fries or pizza on top of greens is the greatest thing ever and there are no rules that say you can't.
But winter salads do require a little more thought. The produce selections make you think a bit more. What we do know is that burrata makes everything better, as do little pieces of bread. Like in this blood orange kalamata bread salad with burrata or maybe this butternut squash and micro green salad with burrata.
With today's burrata based salad we're going with two root vegetables: beets and radishes. Talk about different flavor profiles... Beets are very sweet and earthy while radishes are crisp and peppery. We're also pairing it with a dark rye pumpernickel bread as well as mint and parsley for freshness. If you wanted to make this recipe in another way, you could turn these into toasts: crisp rye bread with a slathering of burrata topped with herbs, black sea salt and sliced beets and radishes.
Radish Rye Burrata Salad
/// Ingredients ///
- 3 cracks black sea salt
- 1 stalk Celery, sliced
- 1/4 cup EVOO
- 1 Tablespoon fresh parsley, chopped
- 2 Tablespoons fresh mint, chopped
- 5 cracks freshly ground black pepper
- 3 medium radishes, sliced
- 1 medium beet, cooked, peeled and diced
- 2 Slices rye bread, toasted and chopped
- 1 burrata ball
/// Directions /// Prepare produce. On a large platter layer ingredients, placing the burrata in the center. Drizzle the top with olive oil, salt and pepper. Sprinkle with fresh herbs.
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.