Blueberry Burrata Salad
A simple burrata salad that feels gourmet, with a luscious blueberry balsamic sauce and pan fried croutons. You won't believe how easy it is to prepare, and all the components can be made ahead of time for easy entertaining!
Ingredients
- 7 oz (200 g) ball of burrata
- 2-3 cups (1.76 oz) arugula (rocket)
- 1 handful fresh basil leaves
- 1 cup torn sourdough or ciabatta bread, from 2-3 slices
- olive oil, for frying
- lemon wedges, for serving
For the blueberry sauce
- ¾ cup (100 g) blueberries
- 1 tsp honey
- 1.5 tsp balsamic vinegar
- 1 tsp lemon juice
- A few grinds of black pepper
Instructions
- First, prepare the blueberry sauce. Add all the ingredients in a saucepan and simmer over a low heat for 10-15 minutes. It will all melt together and thicken as the blueberries start to break up. Stir often. When you're satisfied with the consistency, remove from the heat and let it stand for about 10 minutes so it's not piping hot when you serve it.
- Make the croutons. Heat a shallow layer of olive oil over a low-medium heat in a frying pan. Add the pieces of bread to the pan and allow them to slowly fry, until they are golden and crisp. It will take 3-5 minutes depending on your heat and you will want to toss them a few times during this process. Add a little salt and pepper to taste, especially if you are using a less flavorful bread. Don't worry if you can't get every crouton evenly toasted on each side – it will be fine.Once they are ready, remove from the heat and set aside until it's time to serve.
- Assemble the salad. First, place the rocket and basil leaves on the plate. Add the croutons and burrata (you can leave the burrata whole or slice it - either way works). Drizzle the blueberry sauce over the top and serve immediately, with lemon wedges for squeezing.
Serving: 1g, Calories: 461kcal, Carbohydrates: 20g, Protein: 19g, Fat: 39g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 70mg, Sodium: 92mg, Potassium: 145mg, Fiber: 2g, Sugar: 10g, Vitamin A: 1252IU, Vitamin C: 10mg, Calcium: 572mg, Iron: 1mg