Herby Salad With Burrata Food

FRESH HERB SALAD WITH BURRATA

Fresh Herb Salad with Burrata image

Provided by Kelsey Nixon

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 large baguette, cut on the bias into 1/2-inch thick slices
Olive oil, for drizzling
1 clove garlic, peeled
Kosher salt and freshly cracked black pepper
1/2 cup fresh basil leaves
1/2 cup fresh celery leaves
1/2 cup fresh chervil leaves
1/2 cup fresh mint leaves
1/2 cup fresh parsley leaves
1/2 cup fresh tarragon leaves
1 lemon, juiced
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
8 ounces burrata cheese
Crostini, for serving, recipe follows

Steps:

For the crostini: Preheat the oven to 400 degrees F.
Place the bread on a baking sheet in a single layer evenly spaced out. Drizzle the sliced bread with olive oil. Bake until the bread is crisp, about 10 minutes. Halfway through baking, flip the crostini and toast the other side. Remove from the oven.
While the crostini is still warm, rub each slice of bread with the garlic and season with salt and pepper.
For the herb salad: Make sure all of the herbs are washed and dried and place into a bowl. Sprinkle with the lemon juice and drizzle with the olive oil to lightly dress the greens. Season with salt and pepper.
Hand tear the burrata over each crostini. Top the cheese with the fresh herb salad, taste and enjoy!

HERBY CABBAGE SALAD

Herby Cabbage Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon whole-grain mustard
1 small shallot, minced
Kosher salt and freshly ground black pepper
1 small head Napa cabbage, halved and cut crosswise into 1/2-inch strips
1 cup fresh flat-leaf parsley leaves, chopped
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped fresh oregano
2 teaspoons finely chopped fresh thyme

Steps:

Stir together the oil, vinegar, mustard, shallots, 1/2 teaspoon salt and a few grinds of black pepper in a large salad bowl. Add the cabbage, parsley, chives, oregano and thyme and toss to coat. Let stand at least 15 minutes or refrigerate up to 24 hours before serving.

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