Fresh Herb Salad With Burrata Recipes

HERBY SALAD WITH BURRATA

Herby Salad with Burrata image

Provided by Molly Yeh

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

1/2 cup olive oil, plus more as needed
Juice of 1 lemon
1/2 bunch fresh basil
1/2 shallot, roughly chopped
Kosher salt and freshly ground black pepper
12 ounces arugula
1/2 bunch fresh chives, thinly chopped
1/2 bunch fresh mint, roughly chopped
1/2 bunch fresh parsley, roughly chopped
Zest of 1 lemon
1 1/2 cups shelled spring peas
12 ounces burrata cheese, cut into large pieces
Flaky salt, like Maldon
Freshly ground black pepper

Steps:

For the basil vinaigrette: Add the olive oil, lemon juice, basil and shallot to the carafe of a blender. Blend until the shallot is broken down and the ingredients are thoroughly combined. Taste and season with salt and pepper. Blend once more to combine the seasonings. Transfer to a serving vessel alongside the salad.
For the salad: Add the arugula to a large serving platter. Sprinkle with the chives, mint and parsley. Then sprinkle with the lemon zest and peas. Distribute the burrata evenly on top. Sprinkle with the flaky salt and serve with the basil vinaigrette on the side.

FRESH HERB SALAD

Fresh Herb Salad image

Provided by Emeril Lagasse

Yield 1 3/4 cup

Number Of Ingredients 10

Ingredients

1/4 cup fresh purslane, washed and patted dry
1/4 cup fresh chervil sprigs, washed and patted dry
1/4 cup lovage leaves, washed and patted dry
1/4 cup tarragon leaves, washed and patted dry
1/4 cup viola flowers, washed and patted dry
1/4 cup small basil leaves, washed and patted dry
1/4 cup snipped chives
Drizzle of extra virgin olive oil
Salt
Freshly ground black pepper

Steps:

Combine all of the herbs in a mixing bowl. Toss the herbs lightly in the oil. Season with salt and pepper. Serve immediately.

ROASTED MIXED POTATOES WITH FRESH HERBS AND BURRATA

Roasted Mixed Potatoes with Fresh Herbs and Burrata image

For my herbs, I used fresh dill, basil, and chives. Very light and springy, but they pack an herby punch.

Provided by chpmnk42

Categories Side Dish Potato

Time 50m

Yield 6

Number Of Ingredients 9

Ingredients

2 pounds mixed potatoes, chopped
1 medium lemon, zested and juiced, divided
4 tablespoons extra virgin olive oil, divided
2 cloves garlic, minced
kosher salt and freshly ground black pepper to taste
¼ cup roughly chopped fresh dill
¼ cup roughly chopped basil leaves
2 tablespoons chopped fresh chives
8 ounces burrata cheese

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Toss potatoes, lemon juice, 2 tablespoons olive oil, garlic, and a small pinch each of kosher salt and pepper together on a large baking sheet.
Roast in the preheated oven for 20 minutes. Toss and continue roasting until golden and crisp, 20 to 25 minutes more.
Meanwhile combine remaining 2 tablespoons of olive oil, dill, basil, chives, and lemon zest in a small bowl. Season with salt and pepper.
Remove potatoes from the oven and transfer to a serving plate. Tear burrata cheese into pieces and place over top. Drizzle with lemon-herb mix and serve.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 28.7 g, Cholesterol 26.7 mg, Fat 17.2 g, Fiber 4.2 g, Protein 8.8 g, SaturatedFat 6.6 g, Sodium 103.9 mg, Sugar 1.2 g

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