• Lucie Ellis

87. Burrata & Prosciutto Salad


Well quite unbelievably Wadebridge Tesco has been stocking burrata which is an EXCITING DEVELOPMENT 💥 for me at least; Mark is not a fan, but I love its creamy sweet lushness.

I made a simple salad with fresh peas, asparagus, Parma ham and mint. We had it sprinkled with salted toasted crunchy breadcrumbs but I didn’t photograph those so I’ve included a pic of Marks second sourdough attempt instead because it was WELL impressive. Don’t know why all the CAPITALS today 🤣

For 2, or 4 as a starter:

2 small courgettes

Olive oil for frying

Juice of 1 lemon

1 bunch mint, leaves picked and finely chopped

1 small bunch asparagus

2 handfuls of fresh peas, podded

1 handful sugar snaps, finely sliced

4 radishes, finely sliced

150g ball of burrata or buffalo mozzarella

4 slices of prosciutto or parma ham

100g salad leaves

1/2 shallot, finely diced

1tsp dijon mustard

3tbsp extra virgin olive oil

Heat a glug of olive oil in a small frying pan over a medium/high heat. Cut the courgettes into 2cm chunks and fry for 4-5 minutes until golden on the edges but still firm. Remove on to a plate then drizzle over half the lemon juice, a good pinch of sea salt, and some of the mint. Leave to marinate and meanwhile blanch the asparagus and peas in simmering water for 3 minutes, drain and refresh under cold running water.


In small bowl mix the shallot with the rest of the lemon juice, a pinch of salt and the mustard then whisk in the extra virgin olive oil.


Arrange the leaves on a platter and scatter over the courgettes, peas, asparagus, sugar snaps, radishes and mint. Tear the mozzarella and ham and drape over the vegetables. Spoon over the dressing and season with sea salt and black pepper. Serve with croutons, toasted crumbs or bread and butter.


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