Burrata, pea, grapefruit, caviar and leek salad
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This light summer salad from Marcus Wareing comes with an indulgent twist. Burrata is an extra creamy cheese similar to mozzarella, often available online or in fine cheese mongers. Use a good-quality, fruity extra virgin olive oil when making this burrata salad recipe for the best results. Omit the caviar if you want to make this recipe vegetarian.
First published in 2015
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Ingredients
Metric
Imperial
- 2 burrata, each weighing 250g
- 8 baby leeks
- 2 ruby grapefruits
- 200g of fresh peas
- 40g of caviar
- olive oil
- sea salt
- coarsely ground black pepper
SAVE RECIPE
Method
1
Cut the burrata into quarters and season with salt, pepper and the olive oil
- 2 burrata
- sea salt
- coarsely ground black pepper
- olive oil
2
Blanch the leeks in salted water, removing the toughest outside layers. These can be chargrilled or not, depending on your preference
3
Segment the grapefruit, making sure you remove any of the white pith
4
Pod and wash the peas
- 200g of fresh peas
5
Arrange all the ingredients together on a plate, using the burrata as a base and the caviar on top
- 40g of caviar
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