Luxe Burrata Salad with Serrano Ham Shards
with pistachio pesto, balsamic cherry tomatoes & mixed leaves
MISE EN PLACE
Earlier in the day:
- Prepare the cherry tomatoes
- Bake the Serrano hæam
- Make the pistachio pesto
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 bulb(s)
Burrata
(Contains: Melk (inclusief lactose))
10 g
Pistachio nuts
(Contains: Sesamzaad, Pinda's, Noten, May contain traces of allergens, Pistachenoten)
20 g
Serrano ham
20 g
Arugula & lamb's lettuce
65 g
Red cherry tomatoes
2.5 g
Fresh basil
(Contains: Selderij, May contain traces of allergens)
10 g
Grana Padano flakes DOP
(Contains: Ei, Melk (inclusief lactose))
¼ piece
Garlic
¼ piece
Lemon
Not included in your delivery
1 tablespoon
Extra virgin olive oil
¼ tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
You can prepare some elements in advance. See the 'mise en place' information on the front of the recipe card.
- Preheat the oven to 190°C.
- Halve the cherry tomatoes.
- In a salad bowl, combine the balsamic vinegar with half of the extra virgin olive oil.
- Add the cherry tomatoes and then toss well to combine. Season to taste with salt and pepper, then set aside.
- Carefully separate the Serrano ham and transfer to a parchment-lined baking sheet.
- Bake in the oven for 7 - 8 minutes, then allow to cool.
- Break the Serrano ham into smaller shards, then set aside until serving.
- Meanwhile, zest and juice the lemon.
- Peel the garlic and transfer to a tall container.
- Add the basil, pistachios, Grana Padano and lemon juice.
- Add the rest of the extra virgin olive oil, then use an immersion blender to process until smooth. Add some more extra virgin olive oil as necessary if the pesto is too thick.
- Taste and season with salt and pepper as needed.
- Shortly before serving, add the lettuce to the cherry tomatoes and toss well to combine. Season to taste with salt and pepper.
- Serve the salad on deep plates, topped with the burrata and the Serrano ham shards.
- Drizzle with the pistachio pesto and finish with the lemon zest as preferred.
