Shocking disclaimer: I'm in love with cheese. And if this is something you haven't picked up on, I'm not doing a good job of accurately describing the depths of my soul. People who don't like cheese really weird me out. I don't think they should be trusted, and quite frankly, they should be questioned by the C.I.A.
Burrata* is literally something I dream about. In layman's terms: it's a pouch of mozzarella filled with a creamy center that spills out when you cut into it. It's milky, buttery and f'ing delicious. At times, mozz and burrata may look like twins. But they're just sisters. And obviously one of them is their parents' favorite...
In technical terms: when the mozzarella is being made and is still hot, it is stretched and formed into a pouch that is filled with leftover chunks of the mozzarella curd and cream. Then it's all closed up with a top-knot (so fetch).
Burrata is not mozzarella, it's just made with it.
This Italian sensation is best served at room temperature, so it makes a perfect topping for a semi-warm salad. Welcome this grilled carrot, corn and arugula salad topped with burrata.
Now please take a seat, because the following ten steps are going to blow your mind.
- Grill one bunch of baby carrots and an ear of corn.
- Let the corn cool enough to touch then cut off the kernels. (CRAZY!)
- Put arugula in a bowl.
- Put carrots and corn in the same bowl. (SLOW DOWN!)
- Place burrata on top.
- Drizzle with extra virgin olive oil and fresh lemon juice. (This is way too much...)
- Season with salt and pepper.
- Top with basil. (WHAT?!?)
- EAT THAT SHIT.
- Thank me. (And sense my sarcasm.)
This is why simplicity should be celebrated. This salad is the perfect example of seasonal ingredients prepared in such an easy way to make an outstanding dish. And it has nothing to do with me. It has everything to do with them. They're great, you guys.
So while corn is still in it's prime, make this dish and serve it alongside any protein. We enjoyed ours with some sous vide** then grilled chicken legs over grilled spring onions (sub pearl onions or scallions if those are out of season).
Tell me about the simple, seasonal and easy dishes you've made recently. This sis loves a good dose of inspo!
*To be noted, many times while typing this post, my MacBook attempted to autocorrect "burrata" to "burrito," and I'm not mad about it. But, come on Steve Jobs... get your dictionary in check. Oh wait... (Too soon?)