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TOMATOES - Caprese Salad with Burrata & Radicchio
Nb persons: 4
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| MARIO BATALI Caprese Salad with Burrata & Radicchio The Chew 2 colorful heirloom tomatoes (cores removed, sliced 1/4 inch thick) | |
| 2 tablespoons | extra-virgin olive oil, (divided) |
| 1/2 head | radicchio, (core removed, very thinly sliced) |
| 1 ball | burrata, (6 to 8 ounces) |
| 1 ball | fresh buffalo mozzarella, (6 to 8 ounces, cut into bite-size pieces) |
| 1 cup | red and yellow cherry tomatoes, (halved) |
| 1/4 cup | fresh basil leaves, (torn) |
| flaky sea salt (to taste) kosher salt and freshly ground black pepper (to taste) BASIL OIL | |
| 1/4 cup | packed basil leaves, (cleaned and dried well, roughly chopped) |
| 1/2 cup | extra-virgin olive oil, (chilled for 2 hours) |
| 1 teaspoons | kosher salt |
step-by-step directions
On a serving platter, place the heirloom tomato slices in an even layer. Drizzle with 1 tablespoon of olive oil and season with a pinch of flaky sea salt and some black pepper.
In a large mixing bowl, add the radicchio and 1 tablespoon of olive oil. Toss to combine and season with Kosher salt and pepper to taste. Arrange the seasoned radicchio in the center of the platter, exposing some of the tomato slices.
Place the burrata in the center of the radicchio. Arrange the pieces of mozzarella around the burrata. Scatter the halved cherry tomatoes and basil around the mozzarella. Season with flaky sea salt.
Garnish with basil oil.
For the Basil Oil: place all of the ingredients in a blender and puree until nearly smooth and uniformly green. Strain through a fine sieve (yields 1/2 cup)
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