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Burrata salad on a white plate topped with salsa verde and decorated with borage flowers.

Burrata Salad with Green Beans and Salsa Verde - US Cups

Robyn
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!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch, Salad
Cuisine International
Servings 4 people
Calories 381 kcal

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
  • ½ c 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
  • 3½ oz green beans haricot vert
  • 1 small zucchini 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 zucchini 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 zucchini 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.
PREP AHEAD:
  • 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.
INGREDIENTS NOTES
  • 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
Keyword burrata salad, spring salad

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