Burrata with Grain Salad
⏳ Time
1 hour
🥕 Ingredients
22
🍽️ Servings
4
Description
This recipe was shared by the chef of the restaurant The Bistro, John Smith.
Ingredients
- Ricotta cheese - 14.1 oz
- Broccoli - 5.6 oz
- Cauliflower - 5.6 oz
- Prunes - 1.4 oz
- Raisins - 1.4 oz
- Bulgur - 1.4 oz
- Buckwheat Groats - 1.4 oz
- Rice - 0.7 oz
- Parsley - 0.1 oz
- Cilantro - 0.1 oz
- Cress salad - 0.3 oz
- Mint - 0.3 oz
- Vegetable Oil - 3 fl oz
- Honey - 0.3 oz
- Soy Sauce - 0 fl oz
- Maple syrup - 0 fl oz
- Sesame Oil - ½ ml
- Champagne Vinegar - 0 fl oz
- Balsamic Vinegar - 0 fl oz
- Ground Black Pepper - to taste
- Salt - to taste
- Butter - 0.7 oz
Step by Step guide
Step 1
Make the salad dressing: in a bowl, mix half the amount of honey, half of soy sauce, maple syrup, add 1 tablespoon of vegetable oil, sesame oil, and a splash of white wine vinegar.
Step 2
Make a vinaigrette with honey and soy sauce: in a separate bowl, combine the second portion of honey, the remaining soy sauce, add 1 tablespoon of vegetable oil, a splash of white wine vinegar, and a splash of balsamic vinegar.
Step 3
Prepare the popcorn: heat a large amount of vegetable oil in a saucepan to 374°F. Add the rice and cover with a lid. Once all the rice has popped, remove it from the pan and let it cool. Use a sieve to remove the husks.
Step 4
Prepare the bulgur. In a saucepan, melt some butter, add the bulgur, and stir well. Then, pour in water, season with salt, and cook for 15-20 minutes on low heat with the lid on.
Step 5
Cook the green buckwheat.
Step 6
In a skillet, heat vegetable oil and sauté the broccoli and cauliflower florets. Add the grains to the florets. Continue sautéing until the grains are warmed through. Then add the prunes and raisins.
Step 7
Transfer everything to a bowl and dress it with two dressings. Add fresh herbs and rice popcorn. Mix well. Season with salt and pepper to taste.
Step 8
Place the burrata on a plate and arrange the salad beside it.
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