Burrata Salad with Green Beans and Salsa Verde
This simple burrata salad with broccolini, green beans, sautéed courgettes (zucchini), and crunchy garlic croutons, dressed with a punchy salsa verde dressing, is delicious spring salad!
Equipment
- medium frying pan
- mini blender
- steamer or medium saucepan
Ingredients
Salsa Verde
- ½ bunch parsley
- 10 mint leaves
- 2 baby gherkins
- 1 teaspoon capers
- 1½ tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 125 ml olive oil
Croutons
- 1 slice sourdough
- 1 tablespoon olive oil
- 1 clove garlic peeled and cut into 3
- sea salt
Burrata Salad
- 2 balls burrata
- 1 bunch baby broccoli or broccolini or tenderstem broccoli
- 100 g green beans
- 1 small courgette sliced
- ½ tablespoon olive oil
Instructions
Make The Salsa Verde
- Place the parsley, mint, gherkins, capers, and lemon juice into a mini blender and pulse until finely chopped.
- Tip out into a bowl and stir in the mustard and the olive oil. Set side.
Make The Croutons
- Tear the bread into bitesize pieces. Add the oil to a medium sized frying pan and add the bread and the garlic.
- Fry over a medium heat for 5-7 minutes, turning occasionally, until the croutons are golden all over. Tip on to a plate, remove the garlic pieces, sprinkle with sea salt, and set aside. (Use the pan for sautéing the courgette / zucchini).
Cook The Vegetables
- If steaming the vegetables, steam the broccolini for 2-3 minutes, until just tender (until you can easily pierce with a sharp knife) and the green beans for 3-4 minutes, until just tender. If boiling, see the 'notes' below.
- As soon as the vegetables are cooked, either place into a bowl of iced water, or run under the cold tap to stop them from cooking.
- Wipe the pan used to cook the croutons with a bit of kitchen paper towel, add the olive oil and cook the sliced courgette over a high heat for 3-4 minutes, then flip over and cook for another 4 minutes, until golden all over. Set aside to cool slightly.
Assemble The Salad
- Arrange the broccolini, beans and courgette on a large serving plate.
- Carefully arrange the burrata on top (they are fragile), then sprinkle over the croutons and drizzle over the dressing.
- Serve straight away.
Notes
BOILING THE VEGETABLES
Bring a large pan of salted water to the boil.
- Broccolini / tenderstem broccoli - boil for 3-4 minutes, until tender.
- Green beans - boil for 5 minutes, until tender.
- The vegetables can be cooked and stored in the fridge, covered, for up to 3 days.
- The salsa verde can be made and stored in an airtight container in the fridge for up to 3-4 days.
- The croutons can be stored in an airtight container at room temperature for up to 5 days.
- Burrata – or substitute with stracciatella cheese, or even ricotta.
- Broccolini – called tender stem broccoli if you are in the UK. Or baby broccoli or purple sprouting broccoli.
- Green beans – also called French beans or haricot vert.
- Courgette – also known zucchini. Sautéing these is an extra step, however the silky smooth texture of them goes very well with the other, more crunchy, vegetables.
- Italian Salsa verde – this is a zesty vegetarian salsa verde (without anchovies), made with parsley, mint, gherkins, capers, dijon mustard and lemon.
- Sourdough – crispy sourdough croutons add some crunch. If you don’t have sourdough, day old bread / slightly stale bread is best for croutons, or make bread crust croutons (a useful recipe if you have kids that don’t like crusts on their sandwiches!).
- Other vegetables – as this salad is a celebration of spring, please use what is in season where you are! Asparagus, peas (both sugarsnap or regular green peas), and lettuce would all be delicious.
Nutrition
Calories: 381kcalCarbohydrates: 16gProtein: 5gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 25gCholesterol: 0.4mgSodium: 152mgPotassium: 213mgFiber: 2gSugar: 4gVitamin A: 1694IUVitamin C: 60mgCalcium: 74mgIron: 2mg
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