Burrata Cheese with Shaved Vegetable Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 heads of belgian endive |
2 celery stalks plus 1 cup pale green and yellow inner celery leaves (from about 1 large bunch) |
1 fresh fennel bulb, trimmed |
4 tablespoons tuscan-style extra-virgin olive oil, divided |
2 tablespoons fresh lemon juice |
2 4-ounce rounds burrata cheese |
freshly ground black pepper |
Directions:
1. Using mandolin or V-slicer or large sharp knife, very thinly slice endive, celery stalks, and fennel bulb crosswise. Combine sliced vegetables and celery leaves in medium bowl. Add 3 tablespoons oil and lemon juice and toss to coat. Season salad with salt and ground black pepper.
2. Cut each burrata cheese round into 6 wedges or pieces. Divide salad among plates. Top each with 3 cheese wedges. Drizzle 1 tablespoon oil over cheese; sprinkle with ground black pepper.
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