Thanks to Executive Chef Jason Maddy of Oak, in Dallas' design district! www.oakdallas.com
Burrata salad "caprese style" Yields 4
2 4oz pieces fresh burratta
3 heirloom or vine ripe tomatos
6 roma tomato
1 thumb ginger
2 oz. rice wine vinegar
1 bunch basil
1 head frisee lettuce
2 oz. nice balsamic vinegar
2 oz. extra virgin olive oil
1 oz. sea salt
Fresh cracked black pepper
1: dice the roma tomato into small pieces. Place in 4 quart sauce pan. Grate the ginger on a box grater. Add to the tomato. Add the rice wine vinegar. Slowly simmer tomato until it reaches a tomato sauce consistency. Chill and reserve.
2: Wash frisee dry on a fresh towel and reserve.
3: Dice the heirloom tomato in to large pieces. Chill and reserve.
4: Tear the basil into large pieces.
This recipe will yield 4 appetizer sized salads.
To plate the dish
Toss the heirloom tomato in olive oil and sea salt
Dress the frisee in olive oil and sea salt
On four large plates place the frisse in the center of the plate
Place the dressed heirloom tomato randomly around the frisse.
Place the burrata cheese on the frisee and dress with black pepper and olive oil
Finish the dish with torn basil, tomato jam and balsamic vinegar.
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