If you ever need to be reminded of the power of a perfect simple food, then please allow me to suggest a shortlist of un-showy powerhouse candidates.
A perfect tomato, sliced, sprinkled with salt. A bit of olive oil and pepper if you like.
An ear of very fresh late summer corn, steamed for a tiny handful of minutes, no longer. A rub with some good butter (or not) and a few pinches of salt.
Perfectly poached, perfectly fresh shrimp. A slice of pristine salmon sashimi. A piece of any fruit when it’s ripe enough to fall from the tree when you barely touch it.
Burrata is one of the world’s greatest cheese, like mozzarella with a creamy inside—and it’s perfect on top of a vinaigrette dressed spinach salad.Tweet This
Using Burrata Cheese in Salad
And burrata. Burrata is a semisoft white Italian cheese made from mozzarella and cream. I think of it like the cheese cousin to a molten chocolate cake. The outside is just the softest silkiest mozzarella, and when you cut it open, a rich creamy filling rolls out of the middle. You must have lovely bread to scrape every bit of the cheese onto. Or a spoon – a spoon is good. I’m not kidding.
For this salad, a very simple vinaigrette dresses piles of tender baby spinach. I usually like my vinaigrettes tangy, but in this case went much softer, because I didn’t want anything to mask the delicate flavor of the cheese.
Life is really simple, but we insist on making it complicated. Do you know who said that? Confucious. Smart guy. Also burrata is really simple, and we should make sure we don’t make it complicated. Do you know who said that? Me. I know, I know, Confucius’s line was better.
What to Serve with Spinach Salad and Burrata
Also, think about a lovely cocktail: Maybe a Cosmo or a Boulevardier.
More Great Salad Recipes
- Kale, Cabbage, and Mint Salad with Peanut Dressing
- Millet and Greens Salad
- Chopped Winter Salad
- Tomato, Avocado, and Cucumber Salad
- Caesar Salad with Garlicky Croutons
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Spinach Salad with Burrata
- 3 tablespoons extra virgin olive oil
- 1 tablespoon rice vinegar
- Kosher salt and freshly ground pepper (to taste)
- 8 cups baby spinach
- ½ sweet onion (such as Vidalia, very thinly sliced)
- 4 8-ounce balls burrata cheese (at room temperature)
- 1 roasted red pepper (sliced, optional)
- In a large bowl combine the oil, vinegar, salt and pepper. Add the spinach and onions and toss to combine. Divide the salad between 4 plates.
- Place a ball of mozzarella atop each portion of salad. Distribute the red pepper slices over each salad if desired. Let each person slice into their ball of burrata.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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