For an extra layer of flavor, try using a balsamic glaze drizzle over the finished salad. Feel free to experiment with other root vegetables like sweet potatoes or parsnips for the chips. Fresh mint or basil can be used in addition to, or instead of, parsley for a different herbaceous note.
Burrata Salad with Fried Zucchini and Vegetable Chips
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME35 mins
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SERVING4 People
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VIEWS0
Elevate your appetizer game with this vibrant Burrata Salad! Creamy burrata is nestled amongst crispy fried zucchini, earthy eggplant, and sweet beet chips, creating a symphony of textures and flavors. Spoon this delightful mixture onto toasted sourdough slices for an unforgettable crostini experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate44 g
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Cholesterol20 mg
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Fiber9 g
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Protein13 g
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Saturated Fat7 g
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Sodium489 mg
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Sugar8 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
02
StepUse a mandoline to thinly slice beets and eggplant into "chips." keeping them separate so eggplant does not turn red. Lightly drizzle with 1 tablespoon rapeseed oil and season with salt flakes. Lay out each vegetable piece on the prepared baking sheet without overlapping them.
03
StepBake in the preheated oven for 5 to 7 minutes. Turn each slice over and continue baking until crisp and golden, watching carefully so they don't burn, about 5 minutes.
04
StepMeanwhile, heat 2 tablespoons oil in a large skillet over high heat. Add sliced zucchini and season with salt and pepper. Cook until zucchini begin to brown lightly. Add garlic and cook until fragrant, 1 to 2 minutes. Sprinkle with 1/2 of the parsley.
05
StepLay out burrata and pan-fried zucchini on a serving platter. Add eggplant and beet chips. Sprinkle with remaining parsley and another turn of black pepper.
06
StepBrush sourdough slices with remaining oil. Heat a griddle pan over medium heat until it begins to smoke. Toast sourdough slices on the hot griddle for 1 minute. Flip and toast for 1 more minute. Serve toasted sourdough with the salad.
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