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Burrata Salad with Fried Zucchini and Vegetable Chips
Burrata Salad with Fried Zucchini and Vegetable Chips
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Indulgent burrata with pan-fried zucchini, crispy beet, and eggplant chips in a winter salad.
Ingredients:
  • 2 medium beets
  • 1 medium eggplant
  • 4 tablespoons rapeseed oil, divided, or more as needed
  • 1 pinch flaked salt
  • 1 medium fresh zucchini, thinly sliced
  • 2 cloves garlic, crushed and finely chopped
  • 4 sprigs parsley, chopped, or more to taste, divided
  • 1 (4 ounce) ball burrata, torn
  • 8 slices sourdough bread, or more to taste
Instructions:
  • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Thinly slice beets and eggplant into "chips" using a mandoline, keeping them separate to prevent discoloration. Lightly drizzle 1 tablespoon of rapeseed oil over them and sprinkle with salt flakes. Arrange the vegetable pieces on the baking sheet without overlapping.
  • Bake in a preheated oven for 5 to 7 minutes until slices are crisp and golden. Flip them over and bake for an additional 5 minutes, ensuring they don't burn.
  • Heat 2 tablespoons of oil in a large skillet over high heat. Add zucchini slices, season with salt and pepper, and cook until lightly browned. Stir in garlic and cook for 1 to 2 minutes until fragrant. Finish by sprinkling half of the parsley.
  • Arrange the burrata and pan-fried zucchini beautifully on a platter. Top with eggplant and beet chips. Garnish with the rest of the parsley and a final twist of black pepper.
  • Brush the sourdough slices with the remaining oil. Heat a griddle pan over medium heat until smoking. Toast the sourdough slices on the hot griddle for 1 minute on each side. Serve with the salad.

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