Burrata, Bacon and Pear Salad
with green beans and panko-walnut toppingCalories
:
767 kcalProtein
:
19.9g proteinTotal
:
25 minutesDifficulty
:
EasyExtra Veggies
-30% carbs
Allergens:
- Gluten
- Tarwe
- Melk (inclusief lactose)
- Zwaveldioxide en sulfiet
- Noten
- Walnoten
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
This recipe provides 331 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
10 g
Raisins
(May be present: Pinda's, Noten, Sesamzaad)
100 g
Green beans
15 g
Capers
2 slice
Bacon
15 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
½ piece
Endive
½ piece
Pear
½ head
Butter lettuce
½ bulb(s)
Burrata
(Contains: Melk (inclusief lactose))
4 milliliters
Crema di balsamico
(Contains: Zwaveldioxide en sulfiet)
10 g
Chopped walnuts
(Contains: Noten, Walnoten May be present: Pinda's, Noten, Sesamzaad)
Not included in your delivery
1 tablespoon
[Plant-based] mayonnaise
½ tablespoon
Mustard
1 tablespoon
Extra virgin olive oil
½ tablespoon
White wine vinegar
¼ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3208 kJ
Calories767 kcal
Fat58.7 g
Saturated Fat17.1 g
Carbohydrate35.4 g
Sugar21.8 g
Dietary Fiber9.2 g
Protein19.9 g
Salt1.9 g
Potassium447.5 mg
Calcium131.3 mg
Iron1.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Small Bowl
•Large Salad Bowl
•Tall-Sided Pan
Cooking Steps
1
- In a pot or saucepan, bring plenty of salted water to a boil for the green beans.
- Soak the raisins in a small bowl of lukewarm water.
- Discard the tips of the green beans and boil gently for 4 - 6 minutes, then drain.
2
- In a large salad bowl, add the mayonnaise, mustard, extra virgin olive oil and white wine vinegar (see pantry for amounts).
- Mix well to form a creamy dressing and then season with salt and pepper to taste.
- To the dressing, add the green beans and raisins and toss to combine.
3
- Heat a light drizzle of olive oil in a frying pan over medium-high heat and fry the capers and bacon until crispy. Remove from the pan and set aside.
- In the same pan, heat a knob of butter and add the panko and walnuts.
- Season with salt and pepper and stir-fry until the panko turns golden-brown. Remove from the pan and set aside.
4
- Cut off the base of the endive and discard. Halve the endive lengthways and remove the tough core, then chop it lengthways into thin strips.
- Core the pear and slice the flesh.
- Roughly shred the butter lettuce.
- Add everything to the salad bowl.
5
- Toss well to combine.
- Season with salt and pepper to taste.
6
- Serve the salad on plates, with the burrata on top.
- Garnish with the panko-walnut topping, capers, bacon and crema di balsamico.
