Summer Burrata Salad
Serves:
4 as a main
6-8 as a side
Time: 1 hour
If it grows together...it goes together. 'tis the season for all things zucchini, peas, and piles of fresh herbs. Between the crunch and spice of the nuts, the zing from the vinaigrette, and the fresh milky burrata, this salad has it all. The brown rice can be substituted with any other grain. Have other herbs growing in the garden? Throw them in there! Enjoy this fresh, satisfying salad that delivers dinner without having to turn on the oven.
1.5c Brown Rice
3c Water or Stock
1c Fresh Peas
1c Corn Kernels
3 Zucchini (I like the yellow ones best, but green are OK too!)
2T Vegetable Oil
1/2c Nuts (I like a combo of Almonds and Cashews)
1T Olive Oil
2T Chili Crisp
1/2c Basil Leaves
1/2c Dill Fronds
1/4c White Wine Vinegar
1/4c Olive Oil
2T Honey
1 Garlic Clove
2T Dijon
1x250g Buratta
Prep
Combine the rice and water or stock in a pot and bring to a boil. Turn the heat down to a simmer and cook with the lid on until all of the liquid has been absorbed -- 25-30 minutes. In the final few minutes of cooking, add in the fresh peas and corn kernels. Set aside to cool slightly.
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Cut the zucchini into coins, 1/2" thick. Pour the 2T Vegetable Oil into a large frying pan and bring up to a medium heat. Once hot, place the zucchini coins into an even layer in the pan. Do not pile them up. If you have to do multiple batches, that is OK. Cook the zucchini until they are deeply golden before flipping over and cooking on the other side. Repeat until all of the zucchini is done. Set aside.
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Heat the 1T Olive Oil in a small frying pan. Once hot, add in the 1/2c nuts and stir consistently until starting to toast and turn golden in colour. Add in the chili crisp and stir to coat. Set aside.
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In a small blender, combine the white wine vinegar, olive oil, honey, garlic and dijon. Blitz until emulsified and the garlic is pureed.
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To assemble:
Pour half of the vinaigrette over the brown rice/pea/corn mixture and stir to full coat all of the ingredients. Pour the rice into a large serving bowl.
Sprinkle the sugar snaps over the rice, and then start placing the zucchini over top, in groupings of 2-3 pieces.
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Spread all of the fresh herbs on top of this before breaking the burrata into 4-5 pieces and placing it on top. Sprinkle your chili crisp toasted nuts all over. Drizzle with the remaining vinaigrette. Serve and enjoy!
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