Burrata, Zucchini and Radishes Salad
We could say a lot of beautiful things about this salad. It is fresh, healthy, rich, super-easy and quick to make, and you can...
Ingredients
Serves:
2
- 1 medium zucchini
- 6 small radishes
- 5 cups lamb’s lettuce or baby spinach rinsed and dried
- 2 small burrata cheese (about 3.5 ounces each)
- 3 tablespoons Vignoli Lollo Peranzana Monocultivar Extra Virgin Olive Oil
- 3 teaspoons Vignoli Pear Infused Balsamic Vinegar
- Salt to taste
- Freshly ground black pepper to taste
- 2 teaspoons freshly grated organic lemon zest
- Fresh small basil leaves to garnish
- 1 medium zucchini
- 6 small radishes
- 80 grams lamb’s lettuce or baby spinach rinsed and dried
- 2 small burrata cheese (about 100 grams each)
- 3 tablespoons Vignoli Lollo Peranzana Monocultivar Extra Virgin Olive Oil
- 3 teaspoons Vignoli Pear Infused Balsamic Vinegar
- Salt to taste
- Freshly ground black pepper to taste
- 2 teaspoons freshly grated organic lemon zest
- Fresh small basil leaves to garnish
Directions
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Remove the ends of zucchini, then finely slice it using a mandoline food slicer.
-
Cut in half the radishes.
-
Place lamb’s lettuce or baby spinach in two plates.
-
Add the zucchini ribbons and the radishes.
-
Place the burrata cheese in the center of the plates.
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In a small jar, pour the Vignoli Lollo Peranzana Monocultivar Extra Virgin Olive Oil and the Vignoli Pear Infused Balsamic Vinegar. Season with salt and pepper to taste, close the jar with its lid, and shake well.
-
Pour the condiment on the salads.
-
Finish with basil leaves and little bit of grated lemon zest.
- Remove the ends of zucchini, then finely slice it using a mandoline food slicer.
- Cut in half the radishes.
- Place lamb’s lettuce or baby spinach in two plates.
- Add the zucchini ribbons and the radishes.
- Place the burrata cheese in the center of the plates.
- In a small jar, pour the Vignoli Lollo Peranzana Monocultivar Extra Virgin Olive Oil and the Vignoli Pear Infused Balsamic Vinegar. Season with salt and pepper to taste, close the jar with its lid, and shake well.
- Pour the condiment on the salads.
- Finish with basil leaves and little bit of grated lemon zest.
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