Burrata, pea, grapefruit, caviar and leek salad
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.
Discover more:
Share recipe
Related recipes
Related recipes
Burrata with summer salad and chickpea fritters
Burrata and blood orange salad
Burrata salad with beetroot and radishes
Spaghetti with Piennolo tomatoes and burrata
Burrata rolled in Kataifi pastry with unripe tomato sauce, Capocollo ham of Martina Franca and dehydrated olives
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
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
You may also like
Burrata, pea, grapefruit, caviar and leek salad
SITES
INFORMATION
© Great British Chefs 2019