BURRATA SALAD WITH RED CHICORY AND A LEMON AND PEPPER DRESSING

BURRATA is one of my favourite cheeses at the moment. Its squidgy creamy texture works so well with many combinations, especially so in this autumn salad with chicory, Romanesque and radish.

Serves 4

Ingredients:

●●2 red chicory

●●1 Romanesque – cut into florets and blanched

●●400g golden beetroot – cooked and cut into cubes

●●1 punnet lambs lettuce

●●Few slices radish

●●2 burrata cheese

●●1 tablespoon lemon juice

●●1 tablespoon white wine vinegar

●●3 tablespoon extra virgin olive oil

●●Pinch sugar

●●Generous grind tellicherry black pepper

Method:

1. Cut the red chicory into spears and arrange on plates, scatter around the Romanesque and golden beetroot.

2. Take the lamb’s lettuce and make into a bed in the centre of the chicory, scattering around the slices of radish.

3. Take each burrata and slice in half placing a half on each bed of lamb’s lettuce.

4. Mix together the lemon, vinegar, olive oil, sugar and season to taste, spoon over the salad and vegetables before finishing with a generous grind of black pepper.