Burrata salad

Italian parmesan and mozzarella cheeses are well-known all over the world, but burrata was long unknown to me until I came to Nice. Burrata can be seen on local restaurant menus demonstrating well the strong culinary connection between Nice and Italy.

Burrata’s outer shell is of solid mozzarella while the inside is soft and creamy. It goes well with salads sliced open so that the thick cream flows out. Tasty tomatoes, olive oil, and black pepper heighten burratas fresh and buttery flavour.

The following recipe is for a summer salad to be enjoyed with some good country bread. In winter, burrata is nice when opened over roasted vegetables and sprinkled with olive oil for a simple but tasty lunch.

2 servings burrata salad

2 generous handfuls of baby salad leaves
2 tasty tomatoes, chopped
1 burrata, about 200- 250 g
1 small tin of anchovies in olive oil
8- 10 black olives
2 tbsp. French salad dressing
2 tbsp. olive oil
Freshly ground black pepper
Basil leaves and pine nuts to decorate

Soak the anchovies in a small bowl of water for about 10 minutes to reduce saltiness. Then dry on a kitchen paper.

Divide the baby salad leaves and chopped tomatoes on the plates. Drizzle with French dressing.

Slice open the burrata and place one half on the centre of each plate. Drizzle with olive oil and grind over some black pepper. Divide the black olives and anchovies on the plates. Decorate with basil leaves and pine nuts. Serve with a good country bread and enjoy.