Luxe Burrata Salad with Serrano Ham Shards
with pistachio pesto, balsamic cherry tomatoes & mixed leaves
MISE EN PLACE
Earlier in the day:
- Prepare the cherry tomatoes
- Bake the Serrano ham
- Make the pistachio pesto
Allergens:
Milk
•Pistachios
•Egg
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time10 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
Serving amount
1 bulb(s)
Burrata
(Contains Milk)
10 g
Pistachio nuts
(Contains Pistachios May be present Sesame, Peanuts, Tree nuts)
20 g
Serrano ham
20 g
Arugula & lamb's lettuce
65 g
Red cherry tomatoes
2.5 g
Fresh basil
(May be present Celery)
10 g
Grana Padano flakes DOP
(Contains Egg, Milk)
¼ piece
Garlic
¼ piece
Lemon
Not included in your delivery
1 tablespoon
Extra virgin olive oil
¼ tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2083 kJ
Calories498 kcal
Fat38.4 g
Saturated Fat16.8 g
Carbohydrate9.1 g
Sugar5.1 g
Dietary Fiber3.2 g
Protein27.3 g
Salt1.6 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Salad Bowl
•Baking Sheet with Baking Paper
Cooking Steps
1
You can prepare some elements in advance. See the 'mise en place' information on the front of the recipe card.
- Preheat the oven to 190°C.
- Halve the cherry tomatoes.
- In a salad bowl, combine the balsamic vinegar with half of the extra virgin olive oil.
- Add the cherry tomatoes and then toss well to combine. Season to taste with salt and pepper, then set aside.
2
- Carefully separate the Serrano ham and transfer to a parchment-lined baking sheet.
- Bake in the oven for 7 - 8 minutes, then allow to cool.
- Break the Serrano ham into smaller shards, then set aside until serving.
- Meanwhile, zest and juice the lemon.
3
- Peel the garlic and transfer to a tall container.
- Add the basil, pistachios, Grana Padano and lemon juice.
- Add the rest of the extra virgin olive oil, then use an immersion blender to process until smooth. Add some more extra virgin olive oil as necessary if the pesto is too thick.
- Taste and season with salt and pepper as needed.
4
- Shortly before serving, add the lettuce to the cherry tomatoes and toss well to combine. Season to taste with salt and pepper.
- Serve the salad on deep plates, topped with the burrata and the Serrano ham shards.
- Drizzle with the pistachio pesto and finish with the lemon zest as preferred.