Bitter Leaf Salad with Heirloom Tomato & Burrata
Bitter Leaf Salad with Heirloom Tomato & Burrata
End-of-summer heirloom tomato, an amazing soft cheese and a collection of bitter leaves offers the opportunity for simple redemptive happiness and the transition to more balanced eating.
Servings
4
Prep time
Cook time
Recipe
Vegan, Gluten-Free
Ingredients
- 4-6 handfuls mixed bitter leaves, washed & dried (watercress, endive, radicchio, dandelion, rocket — get what nice leaves you can from the markets)
- 2-3 ripe heirloom tomatoes, at room temperature & sliced thickly crosswise
- 200g fresh burrata or handmade ricotta
- Sea salt & freshly ground black pepper
- 6 tbsp extra-virgin olive oil
- ½ garlic clove, crushed
- 2-3 tbsp lemon juice
Method
- Build your salad by placing the crushed garlic at the bottom of a shallow bowl, cover with all the oil and allow it to infuse for 2-3 mins before scattering all the leaves on top.
- Sprinkle with a pinch of salt, then mix thoroughly so all the leaves are coated in oil. Then add the lemon juice and mix again.
- Arrange the sliced tomato around the dish, seasoning with a little salt and pepper.
- Tear or place the burrata or ricotta in the centre or artfully across the salad. Both the cheese and tomatoes should be the joint heroes of the plate supported by a cast of interesting leaves.
- Eat as is or serve with some fresh or grilled breads.
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